Candied Fruit-Stuffed Pears with Kirsch

• For: 6 servings
• Time: 90 minutes

Ingredients:
6 pears
150 grs candied fruit
50 grs raisins
20 ml kirsch
500 ml fresh skimmed milk
100 grs ground sugar
125 grs fresh raspberries
500 ml vanilla ice cream

Syrup:
200 grs powdered sugar
500 ml water
A dab of powdered vanilla

Preparation:

1. Soak the candied fruit and chopped raisins in the kirsch for at least 2 hours.
2. At the same time, scald the pears which previously will be cut in half and emptied in the center with a proper tsp; remove the stem and the hard parts into previously prepared syrup.
3. Place the pears into the syrup; heat them softly for 15 minutes for them not to dissolve.
4. Strain the candied fruit and place it in the center of the pears, put enough for the pear halves to be able to join after being filled with the candied fruit, to join the 2 halves together, wrap them with aluminum foil that later is removed, store in the fridge.
5. To prepare the sauce, mix the skimmed milk with the sugar, add also the juice extracted from the raspberries. Beat to thicken it a little but without letting it become a Chantilly.
6. Place the ice cream and the vanilla in a compote bowl place the pears in a standing position on top of the ice cream. Sprinkle a little kirsch on top of the pears and after pour the raspberry sauce and serve immediately.

 

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