for 4 person

Pears

2 dl	red wine (e.g. Barolo)
1	clove
1	cinnamon stick
1	organic lemon, use a little grated zest
30 g	sugar
2	pears, peeled

Ice cream

1 dl	water
2 tbsp	sugar
1 tsp	ginger, finely grated
150 g	crème fraîche
1 dl	cream
20 g	icing sugar
1 tsp	ginger, finely grated

To serve

4	Fine Food Baci di Dama

How it's done

Pears

Bring the wine, clove, cinnamon, lemon zest and sugar to the boil in a small pan. Add the pears, cover and simmer over a low heat for approx. 20 mins. until soft, turning the pears occasionally. Leave the pears to cool in the liquid.

Ice cream

Bring the water, sugar and ginger to the boil in a pan and reduce over a medium heat to half the amount, leave to cool. Combine the crème fraîche with the ginger syrup in a wide stainless steel bowl. Beat the cream and icing sugar together until stiff, stir half into the crème fraîche using a whisk. Carefully fold in the ginger and the remainder of the whipped cream. Cover and freeze for approx. 3 hrs., stirring thoroughly 3 times.

To serve

Transfer the ice cream to the fridge approx. 15 mins. prior to serving. Pour the pear liquid into two dishes, shape the ice cream into balls using an ice cream scoop, plate up with the pears and baci di dama.

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