An Ice Cream Dessert for Fall

11 11 2011

photo by Nick

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)




11 responses

11 11 2011
Chez Loulou

Is there any left in your freezer for me to try next weekend? 🙂

11 11 2011

Loulou – There is! I’ll be sure to save some for you! 🙂

11 11 2011

Looks like an absolutely delish way to finish up a meal. Have a great weekend.

12 11 2011

I do! I love! I want! Pick me, pick me! 🙂

12 11 2011

Love speculoos! It brings me back to when I was little.

12 11 2011

Can I commission you to make this for me??? 🙂

12 11 2011
hungry dog

I’m on board for toffee anything. And I love the idea of the poached pear with all of those gorgeous spices. Star anise!

13 11 2011

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.

15 11 2011

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.

28 11 2011
Inger Wilkerson

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.)

29 11 2011

Inger – I’m here to help! 😉

%d bloggers like this: