White Wine Roasted Pears With Hazelnut Ice Cream Recipe

How to Make White Wine Roasted Pears With Hazelnut Ice Cream

1. In a small saucepan, combine 1 cup white wine, 1 cup granulated sugar, 2 tablespoons honey, zest of 1 orange, zest of 1 lemon, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, and 1 vanilla bean, split and scraped.
2. Bring to a boil over high heat, then reduce heat and simmer until the mixture is reduced by half (about 20 minutes).
3. Remove from heat and let cool completely to room temperature.
4. Preheat oven to 350°F (175°C). Generously grease a 13x9 inch baking dish.
5. Using a melon baller or small spoon, scoop out the core of 6 ripe pears, removing seeds.
6. Place pears cut-side up in the prepared baking dish.
7. Using a pastry brush, evenly coat the pears with the cooled white wine mixture.
8. Sprinkle pears with 2 tablespoons of granulated sugar.
9. Bake for 20-25 minutes, or until the pears are fork-tender.
10. Remove from the oven and let cool slightly.
11. **Hazelnut Ice Cream:** In a small saucepan, combine 2 cups heavy cream, 3/4 cup granulated sugar, 1 vanilla bean (split and scraped), and 1 teaspoon vanilla extract.
12. Cook over medium-high heat until it just begins to boil. Remove from heat.
13. In a medium bowl, whisk 4 large egg yolks until smooth.
14. Gradually whisk 1 cup of the hot cream mixture into the egg yolks, then pour the egg yolk mixture back into the remaining hot cream.
15. Cook over medium-high heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.
16. Strain the mixture into a blender.
17. Add 1/2 cup of toasted hazelnuts to the blender and pulse until finely ground.
18. Strain the mixture into a stainless steel bowl, place the bowl in a larger bowl filled with ice water, and stir frequently until completely cool.
19. Churn the mixture in an ice cream maker according to the manufacturer's instructions.
20. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.
21. To serve, place each pear in a mini tart shell (optional) and scoop hazelnut ice cream into the center of each pear.
22. Garnish with extra chopped hazelnuts and fresh mint sprigs.
23. Serve immediately and enjoy!