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Caramelised pears with hazelnut ice cream
Serves 4 Desserts and puddings
Ingredients
- 25g unsalted butter
- 25g caster sugar
- 4 ripe pears, peeled and cut into wedges
- 1 vanilla pod, split and seeds scraped
- 50ml brandy
For the ice cream
- 80g hazelnuts
- 250g caster sugar
- 600ml full-fat milk
- 6 egg yolks
- 500ml double cream
Method
For the ice cream, toast the hazelnuts in a pan until lightly golden, then tip on to a tray lined with baking paper.
Put 100g of the caster sugar in a pan with 1 tablespoon of water, place over a low heat and very gently melt the sugar.
Increase the heat and let it bubble until you have a dark golden caramel. Pour over the hazelnuts and leave to cool. Once cold, bash up into small pieces and set aside.
Heat the milk in a pan to almost boiling. Beat the egg yolks with the remaining sugar until light and fluffy, then pour over the hot milk. Stir until combined, then tip into a clean pan and cook over a low heat until you have a thick custard. Strain into a bowl and cool. Once cold, add the cream and hazelnut praline. Pour into an ice cream maker and churn until set, then freeze until you’re ready to serve.
For the pears, melt the butter and sugar in a pan, add pears, vanilla seeds and pod. Cook, turning, for 10-15 minutes until tender and caramelised. Pour in the brandy and bubble until smooth. Serve with the ice cream.
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