Preparation
Step 1
For the ice cream, whisk the condensed milk and double cream together until you have reached soft peaks. Whisk in the mocha powder, then gently fold through the coffee and chocolate syrups.
Step 2
Transfer to a freezer-proof container, cover with cling film then put in the freezer until frozen. Remove from the freezer at the same time as you remove the pears from the cooking liquid.
Step 3
Put the brewed coffee, cinnamon stick, vanilla seeds and pod, and sugar in a medium saucepan. Set over medium-high heat and cook to dissolve the sugar. Add the pears then add water to just cover the tops of the pears.
Step 4
Make a circle from the baking paper and use it to cover the pears. Bring to a simmer then reduce the heat to low. Cook the pears for 30-35 minutes, turning halfway until a sharp knife goes into the thickest part easily. Remove the pears and set them aside.
Step 5
Return the pan to high heat and reduce the cooking liquid to a syrupy consistency – this should take 15-20 minutes.
Step 6
Serve the pears with a spoonful of the spiced coffee syrup and a scoop of the ice cream.
