You will need an ice cream maker, however if you do not have one I would recommend you prepare the Ice Cream a few hours beforehand or the night before. The Poached pears takes about 90 mins to fully prepare.
For the poached pears:
1 cinnamon Stick
1 star anise
1 bottle of Vegan red wine
2 gratings of nutmeg
½ cup of coconut Palm sugar
2 Fresh thyme sprigs
6 pears, peeled, but kept whole with stalk intact
½ an orange halved
2 cups of blueberries
1 cup of raspberries
1 square of 85% dark vegan chocolate
For the Vanilla Ice cream:
1 can full-fat coconut milk, chilled overnight in the fridge
1 cup almond milk
2 Tablespoons vanilla extract
3 Tablespoons of organic white sugar
¼ tsp table salt
Directions: (For Poached Pears)
Mix the red wine with all the ingredients in a saucepan over medium heat, stirring for 2 minutes or until sugar dissolves. Then add the pears and bring to the boil.
Reduce heat to low and simmer, turning occasionally for about 1 hour or until pears are tender and have absorbed the lush red colour of the sauce.
Take the pears out of the pan and set aside.
Increase heat to high and bring the syrupy sauce to the boil for about 10 minutes or until syrup thickens slightly. This is your beautiful Spiced Wine Jus which you will use as the sauce.
Set pan aside. You can serve straight away if you would like this desert served warm or else you can set aside and leave in the fridge overnight or for a few hours. Whatever you chose yourself. I like this warm with the contrast of the cold Vanilla ice cream.
Directions: (For Vanilla Ice cream)
Empty the can of coconut milk into a medium stainless steel bowl. Add the almond milk, vanilla extract, sugar, and salt. Whisk together until the sugar has dissolved (about 2 minutes).
Place mixture into an Ice Cream machine and let the magic happen. Then its time to plate up! (Or else: Place the bowl in the freezer. Whisk and stir every half hour until frozen – anywhere from 3-4 hours, depending if you want a soft-serve texture or hard ice cream). Top with some desiccated coconut and a drizzle of Agave.