Toasted bread & honey nut ice cream with poached pears

Taste - - Eat -

READY IN 50 min­utes plus chilling time SERVES 6

2 slices light-grain toast bread ½ cup mixed nuts (eg pis­ta­chios, al­monds,

pecans, macadamias) 2 Tbsp liquid honey 1 tsp mixed spice 1 Tbsp orange zest 2 litres vanilla ice cream, semi-thawed TO SERVE ¼ cup chopped nuts 2 pit­ted dates, diced 2 cubes crys­tallised gin­ger, sliced 2-3 sprigs fresh thyme 6 crisp, thin bis­cuits (I used tor­tas de aceite)

1 Place the bread and nuts in a food pro­ces­sor and pulse un­til fine bread­crumbs form. 2 Trans­fer to a large fry­ing pan and driz­zle over the honey and sprin­kle with mixed spice. Cook over medium heat for 4-5 min­utes, stir­ring un­til nut mix­ture is toasted and start­ing to caramelise. Re­move from the pan to a plate and cool. 3 Mix the nut mix­ture and orange zest through the semi-thawed ice cream then re­turn to the freezer for at least 4 hours or un­til frozen and scoopable. 4 To serve, dec­o­rate plates with chopped nuts, dates and crys­tallised gin­ger then add a warm poached pear (see recipe, right) and a scoop of nutty ice cream. Driz­zle with re­duced pear syrup, gar­nish with thyme sprigs and serve with a bis­cuit.

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