Baked Cranberry Pears and Chocolate Chip Coconut Ice-cream, a la Monwana Lodge
Ice cream: (you will need an ice cream maker)
- 2 cups heavy cream
- 1 ¼ cups 2% milk
- ¼ cup granulated sugar
- ¼ teaspoon kosher salt
- dried, shredded, toasted coconut – 1 cup unsweetened and ¼ cup sweetened
- 5 egg yolks
- 2 ounces dark chocolate, grated or finely chopped OR ¼ cup dark chocolate chips
For starters, combine the cream, milk, salt and 6 tablespoons of the sugar in a saucepan and warm over medium-high heat. As the mixture starts to bubble, add the unsweetened coconut and stir. When it returns to the simmer remove from the heat and set aside for 20 minutes.
Whisk the egg yolks together in a mixing bowl, adding the remaining sugar.
Pour this cream mixture through a fine mesh sieve into a large bowl, pressing down on the coconut. Pour only the liquid back into the saucepan, and warm over medium-high heat until it just begins to simmer. Remove from the stove.
Add 2 ladleful's of the heated cream, one at a time, into the egg yolk mixture, whisking to combine. Pour this concoction back into the saucepan.
Cook over medium-high heat, stirring constantly with a rubber spatula, until it thickens enough to coat the back of the spatula.
Strain your ice-cream mix into a clean bowl through a fine-mesh sieve and place the bowl into an ice-water bath, stirring occasionally until it has cooled.
Refrigerate for at least 2 hours and then continue the freezing process in your ice cream maker, adding the chocolate and sweetened coconut during the last minute.
- 4 large dessert pears, cored and peeled – leave the stalks
- 250g cranberries
- 1 tablespoon chopped hazelnuts
- 3 tablespoons clear honey
- 150ml dry white wine
- Red food colouring
Chop up 2 tablespoons of the cranberries, mix with the nuts and press into the pear cavities before placing the pears upright in a baking dish.Next, bring the remaining ingredients to the boil over a moderate heat and simmer for 5 minutes. Spoon this mixture over the pears, cover with foil and bake at 200°C for 30 minutes, basting with the wine once or twice.
Enjoy hot or cold with the coconut ice cream.