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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the ginger and cut into 1/4-inch-thick disks. | 2. In a deep saucepan large enough to hold the pear halves in a single layer, combine the ginger, sugar, and 1/2 cup of the water. | 3. Bring to a boil over high heat; Cook the syrup until it turns a medium amber brown. | 4. Remove the pan from heat and carefully add the remaining 2 1/2 cups water. | 5. Stir until the caramel is completely dissolved then add the vanilla bean to the syrup. | 6. Peel the pears, leaving the stems intact and cut the pears in half lengthwise. | 7. Use a melon baller to remove the central core;Draw the melon baller from the core to the top of the pear, removing the interior stem, up to the top of the pear. | 8. Add the pears to the caramel syrup. | 9. Simmer and cook the pears, uncovered, until they are tender but not mushy when pierced with a sharp knife, 15 to 20 minutes (the length of poaching time depends on the ripeness of the fruit). | 10. Stir in the pear brandy, if using. | 11. Remove the pan from heat and let the pears cool to room temperature in the poaching liquid. | 12. The pears can be served immediately, or covered and refrigerated in the poaching liquid for up to 2 days. | 13. To serve, drain the pears and place each pear half on a dessert plate. | 14. Place a scoop of vanilla ice cream alongside or on top of the poached pear. Drizzle with caramel sauce (or chocolate if preferred). | 15. Sprinkle with the pistachios and serve immediately. | 16. Enjoy! :). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ginger	2	inches		-	-	-	-
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	3	cups		0.0	0.0	0.0	0.0
vanilla bean	1	halved		-	-	-	-
bosc pear	4			1215.629	292.1138	6.5317	1.6329
pear brandy	1 -2	tablespoon		-	-	-	-
vanilla ice cream	1 1/2	1/2		-	-	-	-
caramel sauce				-	-	-	-
pistachio	2	tablespoons	chopped	86.1	4.1774	3.0996	6.9679

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.