Poached Pears with Cardamom Cream

Make the components for this dessert a day ahead, and assemble shortly before serving. Placing a plate on top of the pears as they cook keeps them submerged so they cook evenly.

Yield: 6 servings (serving size: 1 pear and about 2 1/2 tablespoons cream)

Ingredients

• Pears:
• 6  peeled Bosc pears
• 3  cups  water
• 2  cups  orange juice
• 1/4  cup  sugar
• 6  black peppercorns
• 1  (2-inch) piece vanilla bean, split lengthwise
• 1  (1.5-liter) bottle Asti Spumante or other sweet sparkling wine
• 
  Cream:
• 1 1/2  cups  vanilla ice cream
• 2  cardamom pods, crushed
• Mint sprigs (optional)
• Ground cardamom (optional)

Preparation

To prepare pears, working with 1 pear at a time, hold pear, stem side down, in 1 hand. Make 3 or 4 quick cuts into pear from the bottom, using a melon baller (do not remove stem). If necessary, cut about 1/4 inch from base of each pear so they will sit flat when served.

Combine 3 cups water and next 5 ingredients (through wine) in a large stockpot over medium heat; bring to a simmer. Cook 6 minutes or until sugar dissolves, stirring occasionally. Add pears. Using tongs, place a small clean plate on top of pears to weigh them down. Return to a simmer; cook 15 minutes or until tender. Remove pot from heat; cool mixture to room temperature. Cover and chill 4 hours or up to overnight (do not remove plate).

To prepare cream, melt ice cream in a small heavy saucepan over medium-low heat. Remove from heat.

Heat a small skillet over medium-high heat. Add cardamom; cook 2 minutes or until fragrant, shaking pan frequently. Stir cardamom into melted ice cream; cook over medium-low heat 5 minutes, stirring occasionally. Remove from heat. Strain mixture through a fine sieve over a bowl; discard solids. Cool cream to room temperature; cover and chill.

Remove the plate from chilled pears. Remove pears from liquid with a slotted spoon; discard liquid. Spoon about 2 1/2 tablespoons cream onto bottom of each of 6 small dessert plates or shallow bowls; top each serving with 1 pear. Garnish with mint sprigs and ground cardamom, if desired.

Nutritional Information

Calories:

183 (30% from fat)

Fat:

6.2g (sat 3.7g,mono 1.8g,poly 0.3g)

Protein:

2g

Carbohydrate:

32.9g

Fiber:

4.3g

Cholesterol:

23mg

Iron:

0.4mg

Sodium:

25mg

Calcium:

60mg