Originally from Washington D.C., Amanda Bankert studied pâtisserie in Le Cordon Bleu Paris. In 2016, she opened Boneshaker, an all-plant bakery in Paris's 2nd arrondissement. She has just published "Voilà Vegan", a book of 85 plant-based recipes that are as delicious as they are healthy.
For 6 pears
One 750-ml bottle red wine
11/2 cups (300 g) sugar
1 teaspoon ground cinnamon
10 whole cloves
Zest and juice of 1 orange
6 firm but ripe pears (Bosc or Bartlett works well), peeled with stems intact
For 6 pears
1. In a large pot over medium heat, stir together the wine, sugar, cinnamon, cloves, and orange zest and juice. 2. Add the peeled pears and bring to a low simmer. Cook until the pears are soft to the touch and bright red, 30 to 45 minutes. Remove from the heat. Carefully transfer the pears and poaching liquid into a deep bowl. Cut a piece of parchment paper the same size as the top of the bowl and place it on top of the pears. Chill the pears and poaching liquid in the refrigerator until completely cool, 2 to 3 hours. 3. When ready to serve, remove the pears from the poaching liquid and set them aside. Pour the poaching liquid into a pan and bring it to a boil. Reduce the heat to low and simmer until the poaching liquid thickens into a syrup consistency, 10 to 15 minutes..
Using a paring knife, trim the bottom of each pear to create a flat base. Place a pear in the center of each dish. Add a scoop of ice cream and a tuile, if you want. Drizzle some of the hot wine syrup over the top of the pear and around the edge of the plate. Serve immediately!.