I was making Big Ted some pears the other day and realized I could use them for a great dessert -poached pears with vanilla ice cream, almonds and chocolate sauce- like my mom makes, except she uses whole poached pears. This version is faster, especially if you make the pears well in advance.
Start with 4-6 pears - Bartlett is great, I used Bosc here. You will also need a vanilla bean. Don't let the pears get too ripe- you want them to be fragrant but a little firm.
Peel them. I saw a chef use a veggie peeler on TopChef and soon figured out it is the best way to peel pears.
Then cut them in halves then quarters and then slice into pieces, about 1 inch thick but it doesn't really matter how big - if you are not making this for kids you could slice them the long way.
Place them in a small saucepan and just cover with water.
Cut a vanilla bean down the middle - in the pic below I cut the long bean in half. I don't have a pic of me then slicing these down the middle - but you scrape out the middle black stuff into the pan - and then throw the bean in, too.
I cover the pan (small all-clad) and bring to a boil then turn down and simmer for about 5-10 minutes or until you can place a fork in them and it comes out really easily.
Even after they are done I leave them partially covered on the stove for a while so they cool off.
You can then refrigerate the pears and the liquid and save for later. Or while they are still warm you can create a delicious dessert.
You need vanilla ice cream, choc. sauce, and sliced almonds. Heat up the pear and liquid in a saucepan (reheat if they were in the fridge).
Assemble the ingredients however you like. I love doing this in large ramekins but think it would look nice in a glass bowl, as well. The warm pear melts the ice cream and it is heavenly. This is my recipe for the chocolate sauce, which I use for choc. dipped strawberries.
{These poached pears are also delicious on oatmeal. I also use the left over liquid and add it to my smoothie.}
