Instructions

1. 1

   Heat 1 litre water with the sugar, vanilla and cinnamon in a large saucepan, starting to dissolve the sugar. Bring to the boil, reduce the heat to medium and simmer for 5 minutes. In the meantime, peel and core the pears, leaving the stalk intact, and cut a thin slice off the bottom so they can stand upright. Add the pears to the pan and bring to a simmer. Poach gently, turning occasionally, for 10-15 minutes or until tender.

   
   

2. 2

   Meanwhile, place all the ingredients for the sauce [brown sugar, double cream, 1 tsp natural vanilla extract, butter, espresso) in a small saucepan over a medium heat, stir to combine and bring to a slow boil. Cook, stirring occasionally, for 5 minutes or until thick and syrupy.

   
   

3. 3

   Remove the pears from the syrup with a slotted spoon. Serve them drizzled with warm coffee sauce and a scoop of vanilla ice cream.

   
   

Ingredients Buy ingredients

• 160g Caster sugar
• 1 tsp Vanilla bean paste or vanilla extract
• 2 Cinnamon sticks
• 6 medium Firm, ripe pears (about 200g each)
• 95g Soft brown sugar
• 250ml Double cream
• 1 tsp Natural vanilla extract
• 15g Butter
• 1 shot Espresso (or 30ml very strong black coffee)
• 1 tub Vanilla Ice Cream, to serve

Serves 4

Total time required 30 mins

• Preparation time: 5 mins
• Cooking time: 25 mins