| Simple, fast and beautiful. I like to serve this on a large red soup dish, giving it a dramatic look If you like nuts, add some toasted pecans as garnish. | ||||||||||||||||||||
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| • Heat sauté pan with butter • Scrape the meat from the vanilla bean into the butter • Add pears and all the spices and sauté until tender — 5 minutes • Add brown sugar • Sauté until sugar had melted and coated the pears • Remove pan from heat and add Muscat • Return pan to heat and turn up flame to high • Let reduce until a smooth syrup coats pears • Place ice cream in the middle of the plate • Tops with pears and shave chocolate |
Yvonne Tally