Poached Pears with Vanilla Ice Cream
- 2 cups water
- ½ cup honey
- 1 teaspoon black peppercorns
- 1 teaspoon allspice berries
- 1 (1 inch) piece ginger, peeled and sliced
- 1 vanilla bean, halved lengthwise
- 1 orange, zested
- 4 firm Bosc pears - peeled, cored, and halved
- 4 large scoops vanilla ice cream
- Stir water, honey, ginger, peppercorns, allspice, and orange zest together in a saucepan; bring to a boil. Scraped seeds from the vanilla bean into the boiling liquid; add the pod halves.
- Submerge the pear halves in the poaching liquid; they should be completely covered in liquid. Reduce heat to low and cook at a simmer until the pears are tender, about 30 minutes.
- Remove pan from heat and allow the pears to cool in the poaching liquid. They can be stored in the refrigerator like this if you are making them in advance.
- Drain peaches through a fine-mesh strainer, reserving the liquid. Bring the liquid to a boil in a saucepan and cook until reduced in volume by at least half, has taken on a thick syrupy consistency, and darkened in color.
- Put one scoop ice cream into each of four dessert bowls; add two pear halves to each. Drizzle the syrup over pears and ice cream to serve.
If you want to slightly cut some of the calories, the pears can also be served with plain or vanilla Greek-style yogurt for a healthier treat. You could also try sweetening the poaching liquid with maple syrup for a more caramelized flavor if you prefer.
What others are saying
Katie Hason says:
Poaching pears is so easy! This was my first time trying them with ice cream and they were really good. I'm trying to eat lighter so next time I will probably use frozen yogurt instead.
Jessica Scott says:
I frequently make these poached pears! They are so delicious and perfect for canning. Also really nice as a healthy-ish sweet treat with ice cream.