Baked pear with caramel sauce
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Pears -- peeled, and | |
| Sprinkled with lemon | ||
| 1 | Lemon | |
| 1 | quart | Water |
| 10 | ounces | Sugar |
| 1 | Orange | |
| 1 | small | Container vanilla ice cream |
| 1 | Recip | |
| Caramel Sauce: | ||
| 10 | ounces | Sugar |
| 2 | ounces | Water |
| Just enough to melt the | ||
| Sugar | ||
| 1 | ounce | Cream -- hot |
| 2 | ounces | Butter |
| Caramel sauce -- made ahead | ||
Directions
Cut the very top of the pears off and save for garnish. Next, peel the pears, core, and sprinkle with lemon juice. Set aside. Bring the water to a boil and add the sugar, orange juice, and the pears. Make sure the pears are covered to the top with the water. Cover the pan with a lid and simmer until cooked. If ripe, they should cook very fast. Remove the pears when done, stand on a plate, and refrigerate to cool. Fill the pears with vanilla ice cream. Caramel Sauce: Put the sugar and water in a saucepan and cook on med-high until it turns brown, but don't burn. Don't stir the mixture. When the sugar is colored, remove the pan from the heat. Be careful not to burn yourself as the sugar will be very "hot". Carefully, and quickly, stir the "hot" cream and butter into the sugar mixture. Let the caramel sauce cool. ----Note: The water gives the sauce the shine, not the butter. You can thin the sauce with a little cream to use any leftover the next day. --Place caramel sauce on a plate, and place the pear on the sauce. Garnish with the saved pear top. Posted by MsSailor Recipe By : Yvan Valentin, Chef, L'Orangerie, 1989 File