Recipe: Poached vanilla pears

Tender and delicate, these pears make a subtle, sublime dessert with the fresh ice cream.

INGREDIENTS
2 tablespoons unsalted butter
½ cup sugar
Grated and finely chopped zest of 2 fresh lemons
1½ cups dry white wine
1 whole vanilla bean
2 medium-ripe Barlett or Bosc pears, peeled, cored, and quartered Fresh Vanilla Ice Cream

PREPARATION
In a medium-large saucepan, combine the butter, sugar, lemon zest, and white wine. Slice the vanilla bean in half lengthwise and scrape the seeds from the pod into the liquid. Cook the liquid over medium heat for 4 minutes until it thickens into a syrup. Add the pears to the liquid and cook for 20 to 25 minutes, or until tender to the touch. Spoon the syrup over the pears several times as they cook. Serve warm with the Fresh Vanilla Ice Cream.

Fresh Vanilla Ice Cream
INGREDIENTS
1½ cups milk
1 whole vanilla bean
¾ cup sugar
¼ teaspoon salt
2 large egg yolks
2 cups heavy cream

PREPARATION
In a medium saucepan, heat the milk over low heat until bubbles form around the edges of the pan. Split the vanilla bean in half lengthwise, scrape the seeds into the milk, then add the pod. Cook, while stirring, for 1 to 2 minutes. Stir in the sugar and salt until dissolved. Remove from the heat and let cool for 10 minutes. Remove the vanilla pod. In a small stainless-steel bowl, beat the egg yolks. Slowly add the milk mixture to the eggs. Whisk until combined. Set the bowl over a saucepan of barely simmering water. Cook, stirring constantly, for 10 to 12 minutes or until the mixture is thick enough to coat the back of the spoon. Remove from the heat and let cool. Cover and refrigerate for at least 1 hour. Stir in the cream. Refrigerate for 1 more hour. Freeze in an ice cream maker according to the manufacturer’s instructions.

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