Ingredients

• 2 slightly under ripe Anjou pears
• 2 tablespoons honey
• 2 tablespoons sugar
• 2 tablespoons butter
• 1 vanilla bean
• 1 cup red beer
• 1 cup heavy cream
• 2 cups red beer
• 1 cup simple syrup
• 4 (3 inch by 3 inch pieces) ginger cake, store-bought or other flavors ok
• 1 vanilla bean, for garnish
• 4 ginger cookies, store bought ok

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Instructions

1. Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
2. Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
3. Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.