- 2 large bosc pears, ripe but fir , peeled, cored and sliced
- 1 tablespoon butter
- 1/2 vanilla bean, scraped
- 1/4 cup port
- 1 tablespoon lemon juice
- 1 cup whipping cream, whipped to soft peaks
- 1 tablespoon icing sugar
- Ground pumpkin seed praline, recipe follows
Saute pears in butter for about 3 to 4 minutes or until just soft and golden. Add the vanilla, port and lemon juice. Toss for a couple of minutes just to reduce sauce a little. Remove from heat. Whip cream with icing sugar until peaks begin to form. Fold in the ground praline. Serve over warm pears.
PUMPKIN SEED PRALINE:
- 1/2 cup sugar
- 1/4 cup pumpkin seeds, shelled
In a medium saucepan with heavy bottom on high, heat sugar until melted and starting to turn amber. Add the pumpkin seeds and continue to cook for about 2 minutes or until sugar turns a rich brown caramel color. Be cautious because seeds will pop. Tilt pan to blend sugar, do not stir. Ensure that you have a baking sheet lined with parchment paper ready as mixture is very hot. Remove from heat immediately and pour onto baking sheet. Let cool completely. Transfer to food processor and grind.