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Baked Pears with Caramel-Chenin Blanc Sauce & Ginger Cream

Source of Recipe


Adapted from a recipe by Madeleine Kamman






List of Ingredients



• -- Ginger Cream --
  
• 1 quart vanilla ice cream, softened
  
• 1 tsp ground ginger
  
• .
  
• -- Pears and Sauce --
  
• 4 ripe pears
  
• 2 Tbsp unsalted butter
  
• 1/4 cup sugar
  
• 1/2 cup chenin blanc
  
• 1/2 cup caramel sauce *
  






Instructions



1. To prepare the cream: Whip the softened ice cream and ground ginger together. Return the ice cream to its container and to the freezer.
   
   
2. To prepare the pears and sauce: Preheat oven to 350 degrees (F). Peel the pears, quarter and remove the cores.
   
   
3. Melt the butter in a large, heavy skillet. Remove from the heat and put the pears into the pan. Sprinkle with sugar and turn gently. Place in oven and bake about 12 minutes, until tender when pierced with a knife.
   
   
4. Remove the pan from the oven. Remove pears from pan and place the pan over medium heat. Cook the syrup until it thickens, about 4 to 5 minutes. Then pour in the wine and cook 4 minutes. Stir in the caramel sauce and cook a few minutes just to blend. Remove from the heat and put the pears into the sauce, stirring gently to coat. Let sit about 5 minutes.
   
   
5. Spoon the ice cream into glass serving bowls. Spoon the warm pears and sauce over the top. Some of the ice cream will melt, forming a creamy sauce with the caramel.
   
   Makes 6 to 8 servings.
   
   * A couple of good prepared sauces to try in this recipe are Dilettante Chocolates' Carameled Cream and Caramel Sauce from Fran's Chocolates.