For The Pears
3 firm but ripe pears (I used red pears)
5 tablespoons unsalted butter, melted
8 ounces Pure Maple Syrup
1/4 cup Hazelnuts, roasted peeled and chopped
1/2 vanilla bean, split
- Preheat your oven to 425 degrees and line a baking sheet with parchment paper.
- Peel, halve and scoop out the center seed core of each halved pear. I find using a teaspoon measuring spoon as the “scoop” does a great job for this. Roll each of the halves in the melted butter and lay flat side up. Roast in the oven approximately 12-15 or until it starts to caramelize. Carefully pull out the hot pan and turn each half pear over (flat side down) to roast an additional 10 minutes.
- While that’s going on, pour the maple syrup into a small sauce pot. Add the split vanilla bean and begin to slowly heat on the stove to a simmer. Simmer for 10 minutes then carefully remove the vanilla bean. With the back of a paring knife blade or regular dinner knife, scrape out the vanilla “caviar” and mix it back into the syrup. Turn the heat back on and simmer away to a thicker concentration, careful not to scotch.
- Once the pears are out of the oven, roasted and caramelized… and the vanilla maple syrup has reduced to a nice rich syrup, begin to plate. Add a pear half or two to a dessert bowl or dinner plate. Spoon over generously the vanilla bean maple syrup. Add toasted chopped hazelnuts, and serve with my homemade vanilla bean custard… which hopefully you have already made and it’s just hanging out in the freezer waiting for you.
Homemade Vanilla Bean Frozen Custard
2 cups heavy cream
1 cup half-n-half
3/4 cup sugar
pinch of kosher salt
1 large vanilla bean split
7 large egg yolks
- In a heavy bottom sauce pot combine the heavy cream and half-n-half, along with the vanilla bean, and bring to a light simmer. Remove the vanilla bean from the pot, and gently scrape out the vanilla bean caviar. Add the caviar to the scalded cream and mix in.
- While all that is going on combine the egg yolks, sugar, and salt in a separate mixing bowl. Mix with a whisk until light and smooth. Begin tempering the scalded vanilla bean cream into the egg yolk… a little at a time until all the cream has been added and mixed into the eggs. Return the cream and egg mixture back into the pot and GENTLY begin heating…. you are now cooking the custard. Gently cook approximately 2 minutes or until it coats the back of a wooden spoon and you can draw a clean line through it with your finger. This is called Nappe (Nah-Pay)
- Pour the custard through a strainer to remove any clumps into a bowl. Place the bowl over an ice bath, whisking periodically to cool. Or you can make this custard base the night before, cover the surface with plastic wrap after straining, and refrigerate overnight.
- Pour the cooled custard into your ice cream maker, and freeze according to the manufacturer's directions.
- Serve with the warmed pears… or anything else you had in mind! Enjoy!