1 bottle red wine
2 vanilla pods, split
2 teaspoons cinnamon
4 ounces superfine sugar
2 oranges, zest and juice
2 pears, peeled and cored, cut in half
Heat red wine, vanilla, cinnamon, sugar, orange zest and juice until sugar dissolves.
Add pear halves and poach for 15 minutes until soft.
Remove pears. Bring sauce to boil and cook until reduced by half.
Pour sauce through a sieve and spoon into shallow serving bowls. Place pears in center of bowl and cover with cannabis rum cream. Sprinkle with cinnamon.
Cannabis Rum Cream
Makes about 1-1/2 cups.
1-1/2 cups cannabis-infused milk
3 egg yolks
1/4 cup sugar
1/2 teaspoon vanilla extract
1/2 teaspoon dark rum
Heat the milk in a heavy saucepan until bubbles appear around the edge. While heating, stir occasionally so the milk does not burn to the bottom.
In a separate bowl, beat the egg yolks slightly. Stir in the sugar; do not beat.
Gradually stir the hot milk into the eggs a little at a time, tempering them, and then return the entire mixture to the saucepan.
Cook over low heat, stirring constantly until the mixture thickens slightly and will coat a clean metal spoon with a thin, creamy film.
Cool slightly, and then stir in the vanilla and dark rum.
Cover and cool to room temperature. Refrigerate until thoroughly chilled.