Apple Cider Poached Pears With Vanilla Bean "Nice Cream"
Cooking time2 hr 20 min
Prep time15 min
Recipe serves 4
VANILLA BEAN "NICE CREAM":
4 bananas , cut into pieces
1 Tbsp. Becel® Buttery Taste margarine*
1 vanilla bean , halved and seeds scraped
APPLE CIDER POACHED PEARS:
4 Bosc pears
3 cups organic apple cider
2 cinnamon sticks
2 whole star anise
1 cup fresh orange juice
1/4 cup honey
Grated 70% Cacao dark chocolate to garnish
For Vanilla Bean "Nice Cream", place banana pieces on a parchment paper-lined tray and freeze for 2 to 3 hours.
Meanwhile for For Apple Cider Poached Pear, peel pears and slice a thin layer off the base of each. In a large pot over medium-high heat, combine apple cider, cinnamon, star anise, orange juice, and honey. Lay pears in the pot on their sides, fully submerged in the poaching liquid.
Bring to a boil and lower to a simmer, poaching the pears for 1½ to 2 hours, turning at the 1-hour mark to not burn.
When pears are soft, remove from the liquid and set aside. Bring the liquid back up to a boil and cook for 10 to 15 minutes, or until thickened.
When ready to serve, complete Vanilla Bean Ice Cream. Add frozen bananas, Becel® Buttery Taste margarine* and vanilla bean paste to a food processor. Blend until the mixture looks like soft serve ice cream, approximately 1 to 2 minutes.
To serve, place a poached pear vertically on a small dish and drizzle with thickened apple cider. Place a spoon of vanilla bean “nice cream” on the side. Top with grated chocolate.