Great Chef Gabino Sotelino

Poached Pear Stuffed with Ice Cream
Gabino Sotelino,
Ambria
Chicago IL

Red with raspberry puree on the top, rich caramel on the bottom, poached pears conceal an ice cream filling. Dark and light chocolate garnish the pears.

Serves 4

Pears
2 cups water
2 cups dry white wine
2 cups sugar
Zest of 1 lemon
Zest of 1 orange
1 vanilla bean, split
4 medium ripe sweet winter pears (Bosc or Anjou)

Chocolate Sauce
2 tablespoons unsalted butter
1/2 cup sugar
1/2 cup cocoa powder
1/4 cup heavy (whipping) cream

1 pint vanilla ice cream (substitute: flavor to your choice, such as almond)
1 cup raspberry puree, strained
1 cup caramel sauce
1/2 cup white chocolate, melted

To prepare the pears: Put all ingredients except the pears in a deep saucepan and bring to a boil. Peel the pears, leaving the stems on, then core through the bottom. Add the pears to the poaching liquid, cover, reduce the heat to medium, and poach until soft, 10 to 15 minutes. Carefully drain the saucepan and pat the pears dry. Set aside to cool.

To prepare the sauce: Melt the butter and add the sugar and cocoa powder. Stir until well blended. Add the cream. Bring the mixture to a boil and simmer for 5 minutes. Strain and set aside.

To serve: Fill the pears with the ice cream. Dip the top half of a pear into the raspberry puree. Holding gently by the stem, dip the bottom in the caramel sauce, then place the pear in the center of a dessert plate. Repeat with all the pears. Spoon chocolate sauce around the pear. Drizzle a little white chocolate in the dark chocolate sauce to create a design.