Vanilla bean ice-cream and toasted flaked almonds (optional), to serve
Caramel Sauce125g caster sugar
1 Place liqueur, water and orange peel in a medium saucepan. Bring to boil. Once the liquid is boiling, carefully place pears in the liquid. Cover with a cartouche (a baking paper circle cut to fit the top of the saucepan). Simmer for 20 to 25 minutes, or until the pears are nice and soft and don’t have any resistance when inserting a knife into the centre.
2 When cooked, remove the saucepan from the stove and set aside until cool.
3 Meanwhile, to make caramel sauce, place sugar in a saucepan over a medium to low heat. Cook, without stirring, for about 7 minutes, or until mixture caramelises. Whisk in butter until melted. Pour in cream. Cook, whisking continuously, for about 3 to 5 minutes, or until reduced and caramel has thickened to a honey consistency. Set aside to cool.4 Place each pear in a dish with a generous scoop of vanilla bean ice-cream. Drizzle with caramel sauce. For extra crunch, serve with flaked almonds. Enjoy.
Manu's Tip: St-Germain elderflower liqueur is available from major liquor stores nationally.I know poached pears aren’t an unusual sweet, however using St-Germain to poach them is! It is a French liqueur handmade from fresh elderflowers. It contains around half the sugar of other liqueurs. If you want, you can halve the recipe and use the rest of the liqueur to drink! It’s perfect just with champagne.
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