Discard the cinnamon and vanilla bean then pour the syrup over the pears. Raise the heat of the poaching liquid to high and bring the mixture to a boil until it has reduced to about 1 cup and is thick and syrupy, about 20 minutes. You can also add honey to the ice cream mixture to make it sweeter. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Transfer cooked pears to four shallow serving bowls, leaving juices behind. Remove the pears from the poaching liquid and add to a large bowl. For the ice cream. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled. Ingredients. Poached Pears with Grana Padano Ice Cream. To give the ice cream a smooth texture and rich creamy flavour I used whole milk, double cream and ricotta, adding a splash of brandy liqueur to soften the tart cheese flavour.
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