Poached Pears & Cinnamon Ice-Cream

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Preparation info
  • Ingredients For

    6

    • Difficulty

      Medium

Appears in
Quaglino's: The Cook Book

By Richard Whittington and Martin Webb

Published 1995

  • About

For once this is a recipe that demands slightly underripe pears and there is never a problem getting hold of those.

A light and inexpensive red wine is best for the poaching. If you were wondering what to do with that bottle of Beaujolais nouveau, here is its perfect fate.

The cinnamon ice-cream needs churning in a machine; and all the preparation should be done the day before.