Braised Pear in Crispy Coating with Almond and Tonka Bean Ice Cream

Bring the milk with the cream, 50g sugar, salt and the vanilla pods to the boil while stirring. Then remove the vanilla pods and slide the pulp back into the hot milk. Now rub the tonka bean into the pot and add the last tip.

Add the amaretto while stirring. Put the egg yolks, eggs and the rest of the sugar in a metal kettle and stir until creamy. Gradually pour in the hot vanilla milk and stir in with the whisk. Heat the cream over a water bath while stirring to about 80 ° until it is slightly thickened. Then take the cream off the water bath and stir it cold on ice water.

Pour the cream into the container of the ice cream maker and let it cool in the refrigerator for 2 to 3 hours. Now freeze the mixture in the ice cream maker for 30 to 40 minutes of creamy ice.

Peel, halve and core the pears and smear the baking paper with butter on the lower half. Halve the vanilla pod, scrape out the pulp from half a pod and spread on the butter. Place the pear on the butter side, place a cinnamon stick on top of the pear and add 2 to 3 cloves. Put a small piece of ginger and 1 star anise aside.

Now fold the baking paper and at the end close the "bag" by folding the edge. Preheat the oven to 200 ° and bake the pears for 5-10 minutes.

Meanwhile, heat the fat for deep-frying and lay 2 to 3 layers of filo pastry on the right. Place one half of the pear in the middle of the dough to form a packet. Then use a pair of tongs to put the filled packets into the frying fat tongs. Fry until the batter is slightly brown. Remove the packets and let them cool down briefly.