Dessert
4 servings
10 minutes
20 minutes
Chef Tom Fraker
2 Melissa's Yali Pears - split in half lengthwise, cored
6 Melissa's Passion Fruit
3/4 cup granulated sugar
1 fresh Melissa's Red Savina Chile, split, seeded
1/2 cup water, divided use
1/2 stick cold unsalted butter, cut into pieces
4 scoops vanilla bean ice cream
Prepare a hot grill.
Place the pears on the grill, cut side down, and cook until you get nice grill marks.
Remove from the grill and set aside to cool.
To make the sauce, cut the passion fruit in half and scoop the pulp and seeds into a bowl.
In a sauce pot, stir together the sugar, Savina chile and 3 tablespoons of the water.
Cook over medium heat while whisking, until the sugar is melted and the syrup is golden brown. Remove the chile and take the pot off of the heat.
Carefully whisk in the remaining water and the passion fruit. Be careful as the caramel will bubble up and steam.
Return the pot to the heat and stir until the caramel is dissolved.
Add the butter and stir until smooth.
To serve, place a pear half on a dessert plate, top with a scoop of ice cream and spoon some of the warm sauce over the top.
If you want a thicker sauce, add a mixture of corn starch and cold water, over the heat until desired thickness.
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