Pears In Port Wine With Cinnamon Ice Cream

Pour single cream into a pan. Split vanilla pod and scrape the seeds into the cream, then throw the pod in as well. Add the cinnamon sticks, broken in half. Slowly bring to a boil, remove from heat, cover, and let stand for 30 minutes.

Whisk egg yolks and sugar in a large bowl until pale, thick and creamy. Reheat the cream until gently simmering. Pour over the egg mixture, stirring constantly.

Strain through a sieve back into the pan and cook over a low heat, stirring until the custard thickens enough to coat the back of a wooden spoon (do not allow to boil). Pour into a heatproof container and allow to cool completely.

Whip the double cream until just peaking, then fold into the custard. Pour into a freezer container. Cover and place in the coldest place in freezer. Beat the mixture 3 or 4 times at 40 minute intervals to break up the ice crystals.

Seal and freeze for 2 hours. Stand at room temperature for 15 minutes prior to serving, ensuring soft enough to scoop.

Pour port in pan with 1/4 pint of water. Add the citrus rinds, jelly and cinnamon. Bring to a boil for 1 minute until jelly has dissolved.

Peel the pears, leaving stalks intact and square off their bottoms so they stand on end. Rub the sides of the pears with lemon juice to prevent browning.

Stand pears in a deep pan snugly together and pour over the hot port. Bring back to a boil, then skim away any scum that forms. Cover and simmer for 35 to 40 minutes, spooning the liquid over the pears until tender.

Remove the pears and reduce the liquid by boiling for a further 12 to 15 minutes until reduced and syrupy.

Pour the syrup over the pears through a sieve and allow to cool in fridge for 1 hour before serving with cinnamon ice cream.