Pears Poached in Red Kampot Pepper with Vanilla Ice cream
On the surface, this seems a naughty dish, and it is rather. After a delicious supper, what's better than a beautifully poached pear with vanilla ice cream?
- As many eager mouths as you'll allow to sample this deliciousness
- 4 Bosc pears
- 1 lemon
- 1/3 cup of caster sugar
- Vanilla ice cream
- 2 sprigs of fresh mint
- Stony Groves Red Kampot Pepper
This one needs time for the delicious pepper flavours and heat to be extracted so crack around 20-30 cracks of Stony Groves Red Kampot Pepper into around 100ml of water, cover and refrigerate for 24 hours.
As usual, preparation makes for stress-free cooking and better plates of food. So core, peel and halve the pears, zest the lemon, and squeeze a couple of tablespoons of its juice into a medium pot along with half the zest. Wash the mint and let it dry.
Pour pepper water into the pot and add more water (enough to cover the pears with a cm extra). Add caster sugar and heat slowly to dissolve sugar, and do not let it boil. Add pears and simmer for 8 minutes or until a knife can easily go through them. Take off heat and leave covered for ten minutes.
Serve on pudding plates (side plate) with half a pear for each eager mouth. Quenelle vanilla ice cream with two wet tablespoons and place in the cored area of the pear. Place a couple of mint leaves on top, crack more Stony Groves Red Kampot Pepper over them, and serve.