Ingredients
Pears
10 firm and ripe Bosc pears with stems
¼ cup fresh lemon juice
1 bottle white wine
¾ cup sugar
1 vanilla bean, split
2 strips of lemon zest
Fig Sauce
1/3 cup balsamic vinegar
½ cup water
20 dried Mission figs
1 cinnamon stick
¼ cup honey
½ tsp nutmeg
Premium vanilla ice cream (homemade if you have the time)
Peel pears, being sure to leave stems attached. Core from the bottom using a melon baller, or any device you can dream up to get the job done. Coat pears with lemon juice and place in a large bowl. Set aside.
Bring wine, sugar, vanilla bean, and zest to boil in a large sauce pot over medium heat. Stir until sugar dissolves. Add pears and lemon juice, arranging them on their sides. Reduce heat to low and poach pears, turning occasionally until tender. 15-20 minutes. Using a slotted spoon remove pears from liquid to a resting place. Do Ahead Pears can be refrigerated up to 2 days at this point.
Cut ½ of the figs in half lengthwise. Combine cut figs, vinegar, water and cinnamon in a sauce pot over medium high heat until reduced by 1/3. Strain through a fine mesh sieve, pushing on solids to release tasty juices. Discard solids.
Place liquid back in sauce pan and reduce over medium high heat to syrup consistency.
Preheat oven to 450 degrees
Place remaining figs in a baking dish and drizzle with honey and sprinkle with nutmeg. Bake until tender, about 12-15 minutes.
Serve poached pears in a bowl with a scoop of ice cream, drizzle with fig sauce and adorn with roasted figs.
