MULLED WINE ICE CREAM WITH CARAMEL PEARS
1. Boil the red wine and port wine with the rum, cassis juice, sugar and mulled wine spices, then reduce the liquid by half over a medium heat. Cut the butter into cubes. Pass the reduced red wine mixture through a fine strainer into a metal bowl. Add the egg yolk and whisk into a thick foam over a bain-marie. (82°C-85°C). Then stir in the butter, one piece at a time, and freeze for around 35-40 minutes in an ice-cream maker.
2. In the meantime, peel the pears, cut them in half and remove the cores with a sharp knife. Cut both halves into slices of around 1 cm thick. Place the brown sugar, butter, quartered vanilla pod and 50 ml of water in a frying pan and bring to the boil. Add the pear slices and walnuts and caramelise for around 3 minutes over a medium heat until the pears are golden-brown. Then turn the slices over and cook for a further 2 minutes.
3. Arrange 2-3 slices of pear on each plate, together with some sauce and walnuts. Add a scoop of mulled wine ice cream on top of the pears and serve.