with Vanilla Bean

This is incredibly good. Try a flavorful grappa -- my favorite is Grappa di Freisa di Valdivilla, "Mondaccione", by Coppo.

Combine the sugar and water in a nonreactive saucepan. Scrape the seeds from the vanilla bean, and add it and the pods to the water. Add the pears, bring to a simmer, and cook until soft, about 15 minutes. Remove pears and purée. Add the grappa or eau-de-vie and lemon juice to the poaching liquid, then stir in the pear purée. Let cool.

Freeze in an ice cream maker, or in a metal container for a granita texture.

YIELD: 10-12 servings


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Chuck Taggart   email chuck (at) gumbopages (dot) com