Poached Pear with Ice Cream | Recipe

Poach the pears. In a large saucepan, mix together the cider/wine, sugar, Apple Cinnamon Porridge Spice (preferably in a tea infuser) and sliced vanilla pod. Carefully place the pear halves in the pot and make sure they are completely covered with the liquid. Bring to the boil over a medium heat and then reduce the heat. Simmer the pears for 15–20 minutes until they are soft but still hold their shape well. Carefully remove from the liquid with a slotted spoon and leave to cool.

Prepare the caramelised nuts. In a pan, melt the sugar over a medium heat until lightly golden brown. Add the chopped nuts and the butter. Stir the nuts well to coat them with the melted sugar. Fry the nuts for another 2–3 minutes until they are caramelised. Carefully turn out onto a tray lined with baking paper and leave to cool.

Place 2 poached pear halves on each plate. Sprinkle the caramelised nuts on top and serve with a scoop of vanilla or cinnamon ice cream. If desired, top the pears with the poaching stock or drizzle with a little melted chocolate.