180g caster sugar
1 teaspoon vanilla bean paste or vanilla extract
2 cinnamon sticks
6 just-ripe packham's triumph pears, peeled
95g brown sugar
1 teaspoon natural vanilla extract
1 shot of lavazza espresso coffee (30ml)
Vanilla ice cream to serve
The pears can be preapred a day in advance if needed.
Heat 1litre of water with the sugar, vanilla and cinnamon in a large saucepan, stirring to dissolve the sugar.
Bring to boil, ensure the heat is on medium and simmer for 5 min.
Take the peeled and cored pears with stalks intact, cut a thin slice off the base of the pear so that it stands upright.
Add the pears to the sauce pan and bring to a simmer, poaching gently. Turn pears occasionally for 10 - 15 minutes unitl they become tender.
Place all ingredients for the sauce into a small saucepan and heat will stiring to combine and bring to a boil. Cook for 5 min until the mixture is thick, stirring occasionally.
Rmove the pears from the syrup with spoon. Serve with deizzled warm coffee sauce and scoop of vanilla ice cream