Burgundy Pear

For the Burgundy pears, first bring the red wine to the boil with the sugar, vanilla sugar, blackberry liqueur, lemon juice, vanilla bean including the scraped out vanilla pulp, cinnamon stick and cloves. Put in the pears and let them steep in it on the lowest heat for about 25 minutes, until they are soft and glazed, but still firm to the bite.

Now cool the pears in the broth and then let them steep overnight in the refrigerator. Then cut the pears in half and remove the core. Fill each cavity with vanilla ice cream and serve the Burgundy pears garnished with mint leaves.

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