Pear, cinnamon biscuit, caramel and vanilla ice cream
by
- Dessert
- Medium
- 4
- 2 hours 50 minutes
PT2H50M
Xavier Boyer shares a perfect autumnal dessert, the sweet poached pear is delicious with the spiced biscuit and rich caramel sauce. The ice cream may make more than you need for this recipe, a little leftover ice cream to stash in the freezer is no bad thing.
Ingredients
Cinnamon biscuit
- 135g of butter
- 75g of icing sugar
- 75g of egg
- 4g of ground cinnamon
- 1/2 vanilla pod, seeds scraped
- 1 pinch of salt
- 300g of flour
Caramel
- 150g of sugar
- 300ml of cream
- 145g of butter
- 1 vanilla pod
Poached pear
- 4 Comice pears
- 1l water
- 300g of sugar
- 2 cinnamon sticks
- 1 vanilla pod, seeds and pod
- 60g of lime juice
Vanilla ice cream
Equipment
- Sugar thermometer
- 5cm pastry cutter
- Ice cream maker
Method
2
Add the remaining ingredients, bring together to make a dough and place in the fridge for 2 hours to firm up
- 4g of ground cinnamon
- 1/2 vanilla pod, seeds scraped
- 1 pinch of salt
- 300g of flour
3
Preheat the oven to 175°C/gas mark 4. On a lightly flourly work surface, roll the dough out to a thickness of 1.5cm and transfer to a non-stick baking mat
4
Cook the sheet of dough in the oven for 10 minutes, then remove from the oven and cut out into individual rounds with a 5cm pastry cutter. Return the biscuits to the oven for another 10 minutes until golden brown
5
To make the caramel, place the sugar in a heavy-based pan and heat until it reaches 175°C on a sugar thermometer. Whisk in the cream and remove from the heat. Transfer to a bowl and when the mix has cooled to 60°C, whisk in the butter and set aside
- 150g of sugar
- 300ml of cream
- 145g of butter
6
Clean and peel the pears. Mix together the remaining ingredients for poaching the pears, add to a pan and bring to the boil. Pour the mixture over the pears and set aside in the fridge for 2 hours. After this time, transfer everything to a saucepan and bring to a simmer, then poach the pears for 10-15 minutes until soft. Set aside to cool in the syrup
- 4 Comice pears
- 1l water
- 300g of sugar
- 2 cinnamon sticks
- 1 vanilla pod, seeds scraped
- 60g of lime juice
7
To make the ice cream, add the milk, cream, vanilla and rum to a saucepan, bring to the boil then remove from the heat and allow to cool slightly
- 350ml of milk
- 350ml of cream
- 6 vanilla pods, seeds scraped
- 75ml of rum
9
Pour 1/3 of the milk mixture onto the eggs and sugar and whisk to combine. Return to the pan, add the remaining 2/3 of milk mixture and gradually cook until it reaches 83°C
10
Cool the ice cream base in a bowl over an ice bath, then churn in an ice cream machine
11
To plate, place a biscuit on the centre of each plate and pour the caramel around. Place a pear on top of the biscuit and serve with the ice cream on the side
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Pear, cinnamon biscuit, caramel and vanilla ice cream
