Treacle toffee ice cream, spiced hot toddy poached pear, speculoos.
The ice cream comes from Beyond Nose to Tail, and I’ve been wanting to make it since getting the book two and a half years ago. The pear, poached in what basically amounted to a hot toddy (in part because I ran out of sugar – here’s to happy accidents) with whole cinnamon, allspice, clove, black pepper, and star anise, makes a marvelous accompaniment. And who doesn’t love a crisp speculoos cookie?
On this day in 2010: Céleri Remoulade (a narrative recipe)
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Is there any left in your freezer for me to try next weekend?🙂
Loulou – There is! I’ll be sure to save some for you! 🙂
Looks like an absolutely delish way to finish up a meal. Have a great weekend.
I do! I love! I want! Pick me, pick me!🙂
Love speculoos! It brings me back to when I was little.
Can I commission you to make this for me???🙂
I’m on board for toffee anything. And I love the idea of the poached pear with all of those gorgeous spices. Star anise!
OMG, that looks so amazing. Those warm spicy flavours are right up my alley. I got to try speculoos on my last trip to Paris, and am in love with them. Conceptually and in reality.
Michel – Thank you! I did. 🙂
Hannah – You’re it!
Jessica – They are certainly a happy-memories kind of cookie.
Lindsey – Sure, how many do you want?🙂
hungry dog – I know, I’m a sucker for toffee myself. I used to shy away from warm spices a bit, but I’m gaining affection for them. Especially in the colder months.
Louise – That last sentence of yours really made me giggle.
I’ve been wanting to do something with ice cream for Christmas and felt guilty since its 35 F outside. This looks wonderful (and makes me feel sooo much better.)
Inger – I’m here to help!😉