John Myers
Grilled Pear with Coconut Ice Cream and Amarettini
The perfect grilled pear with coconut ice cream and amarettini recipe with a picture and simple step-by-step instructions.
- 3 piece Pears
- 5 piece Coconut ice cream
- 200 ml Red wine
- 2 tbsp Honey
- 100 g Amarettini almond biscuits
- 1 piece Sprig of thyme
- Wash the pears, quarter them and remove the casing. Heat the red wine with the honey in a pan (do not boil !!)
- Add the pear quarters to the pan for 5 minutes so that they turn red. Then place the pears in a bowl in the oven (or on the grill) for 20 minutes at 180 ° C to soften them.
- Allow the red wine and honey mixture in the pan to reduce further on a low level until it is really thick. Put the crushed amarettinis in another pan (without oil) and heat gently so that they don’t burn.
- Then take the pear out of the oven (or from the grill), add a scoop of coconut ice cream, pour the red wine reduction over it and garnish everything with the crushed amarettinis.
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