Spiced Poached Pears with Burnt Sugar Ice Cream

1 c White wine

1 c Water

1/2 c Sugar

Zest of 1 orange, julienned Zest of 1 lemon, julienned Juice of 2 lemons Juice of 2 oranges 2 Whole cloves

2 Cinnamon sticks

4 sl Fresh ginger

6 Peppercorns

1 Vanilla bean

4 Under-ripe pears, peeled,

-cored Burnt Sugar lee Cream (see -recipe) Combine the wine, water, sugar, citrus zest and juice, cloves, cinnamon, ginger, peppercorns and vanilla bean in a heavy saucepan. Bring to a boil, add pears, then reduce heat so the liquid barely bubbles. Cook for 15 minutes, or until the pears are tender. If pears aren`t completely submerged in liquid, turn them every few minutes so they will cool evenly. When the pears are tender, remove from liquid and set aside. Reduce liquid to 1 cup over high heat. Return pears to liquid and let cool completely. Before serving, warm the pears in their liquid over moderate heat. Place a warm pear on a chilled plate; spoon some poaching liquid over the top. Place a scoop of ice cream next to the pear and top with a few threads of julienned zest from the sauce. Serves 4. PER SERVING: (with 2 tablespoons poaching liquid per pear): 630 calories, 8 g protein, 78 g carbohydrate, 31 g fat (17 saturated), 305 mg cholesterol, 110 mg sodium, 4 g fiber.

From an article by Andrew Schloss in the San Francisco Chronicle, 11/11/92.

Posted by Stephen Ceideberg; February 23 1993.