Pears Melba

Ingredients

• 600 gPear
• 500 mlWater
• 250 gSugar
• 1 pcsVanilla bean
• 15 mlLemon juice
• 300 gRaspberry
• 600 gVanilleei

Instructions

1. 1

   Poach the pears

   • Peel the pears, halve them and remove the cores, or leave whole and core from the bottom (personal preference).
   • Put water and sugar into a large pot, split the vanilla pod and scrape out the seeds; add seeds and pod to the syrup.
   • Bring the syrup to a boil, add lemon juice and reduce to a gentle simmer.
   • Poach the pears in the simmering (not boiling) syrup for about 12–20 minutes until tender, basting occasionally.
   • Let the pears cool completely in the syrup, then remove and drain (reserve syrup).
2. 2

   Make the raspberry purée

   • Blend raspberries with sugar until smooth.
   • Pass the purée through a fine sieve to remove seeds (optional).
   • If too thick, thin with a little reserved pear syrup or water.
3. 3

   Serve

   • Place 1–2 scoops of vanilla ice cream in each dessert bowl or coupe.
   • Arrange poached pear halves on or beside the ice cream.
   • Ladle raspberry purée generously over the pears and ice cream and serve immediately.