Poached pears with honey-roasted nuts and caramelised ice cream. Image: Msi Muzi Mathebula
Poached pear with honey-roasted nuts and ice cream
Prepare a colourful dessert this festive season. Our poached pear with honey-roasted nuts and ice cream is a feast of flavours on your palate.
Poached pears with honey-roasted nuts and caramelised ice cream. Image: Msi Muzi Mathebula
It’s time to unwind, spend time with the family and indulge in delicious food. Our poached pear with honey-roasted nuts and caramelised ice cream recipe is a tasty summery dessert. Although it can be served hot or cold it is the perfect cold dessert for our warm South African summer.
When the poached pears are ready, sprinkle them with the deliciously roasted nuts sweetened with a dash of honey. Combine this mix with irresistible caramelised ice cream and you have a dessert suitable for the festive season. Decorate the poached pears with some strawberries and edible flowers and you have a beautiful colourful dessert that will immediately catch every eye.
Surprisingly, this elegant dessert takes less than an hour to prepare. If you want to save some time on the day you plan to serve this delightful dessert, you can prepare the honey-roasted nuts and caramelised ice cream ahead of time.
Love this recipe as much as we do? Let us know in the comments of this recipe if you have tried it out.
Poached pear with honey-roasted nuts and caramelised ice cream recipe
Course: DessertCuisine: GlobalDifficulty: ModerateServings
8
servingsPrep time
10
minutesCooking time
40
minutesTotal time
50
minutesIngredients
- Poached pears
1 litre 1 water
300 g 300 caster sugar
1 1 cinnamon stick
1 1 vanilla pod, cut in half and seeds scraped out
1 1 lemon, juiced
8 8 ripe pears
- Honey-roasted nuts
1 tablespoon 1 unsalted butter
1 tablespoon 1 honey
800 g 800 mixed nuts, raw and unsalted hazelnuts, almonds, pecans, and shelled pistachios
½ teaspoon ½ smoked paprika
½ teaspoon ½ sea salt
- Caramelised ice cream
3 medium 3 bananas, overripe, peeled
⅓ cup ⅓ light brown sugar, packed
1 tablespoon 1 butter, cut into small pieces
1½ cups 1½ whole milk
2 tablespoons 2 granulated sugar
½ teaspoon ½ vanilla extract
1½ teaspoons 1½ lemon juice, freshly squeezed
⅛ teaspoon ⅛ salt
Method
- Poached pears
- Place all the ingredients except the pears in a stainless steel saucepan, do not turn on the heat.
- Peel the pears, add them to the pan once they are peeled, then place them onto the stove and bring to the boil, then reduce to a simmer and cook the pears carefully.
- Once cooked, remove the pan from the heat and allow the pears to cool in the sugar syrup. To check if they are cooked, take a paring knife and push it into the middle of the fruit. If the pears feel soft, they are cooked.
- They can be served hot or cold.
- Honey-roasted nuts
- Preheat the oven to 180°C.
- Place the butter and honey in a glass baking dish. Heat in the oven until melted, about 2 minutes.
Add the nuts and the smoked paprika. Toss to coat. - Roast the nuts until golden, about 30 minutes, stirring every 10 minutes.
- Remove the nuts from the pan and spread them evenly on wax paper or parchment paper. Sprinkle with salt. Allow to cool and crisp up; it takes about 20 minutes.
- Caramelised ice cream
- Preheat the oven to 200°C.
- Slice the bananas into ½-inch pieces and toss them with the brown sugar and butter in a 2-quart baking dish until the sugar dissolves into a wet caramel-coloured coating.
- Bake for about 40 minutes, stirring once during baking, until the bananas are soft and golden brown.
Immediately transfer the bananas and caramel syrup into a blender or food processor. Add the milk, granulated sugar, vanilla, lemon juice and salt, and purée until smooth. Chill the mixture thoroughly in the refrigerator. - Give the mixture a quick whisk, then freeze in an ice cream machine according to the manufacturer’s instructions.
- Transfer the soft ice cream to a plastic container and chill for a few hours until firm.
- Scoop, serve with the honey roasted nuts and poached pears.
Notes
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