Red pear sorbet & \"ice cream\" w/ pralines & ca
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Ripe red pears; (Preferably Bartlett) | |
| 1 | tablespoon | Fresh lemon juice |
| ½ | cup | + 2 tbsp granulated sugar |
| 2 | Egg yolks | |
| ⅛ | teaspoon | Fresh lemon juice |
| 16 | larges | Pecan halves |
| 1 | cup | Water |
| 6 | tablespoons | Granulated sugar |
| ¼ | teaspoon | Finely chopped lemon zest |
| 4 | tablespoons | Heavy cream |
| 1 | Egg | |
| White Chocolate \"Ice Cream\" | ||
Directions
KAREN PHILLIPS CBTX40A
RED PEAR SORBET
PRALINES & CARAMEL SABAYON
EQUIPMENT: Measuring spoons, measuring cup, zester or vegetable peeler, paring knife, cutting board, cook's knife, hand grater, 2 stainless steel bowls (1 large), 2½-qt saucepan, whisk, instant-read test thermometer, ice-cream freezer, dinner fork, nonstick baking sheet, 2 2-qt plastic containers, double boiler Core and quarter the pears (do not peel). Grate the pear quarters, then place the grated pear in a stainless steel bowl and toss with 1 tablespoon lemon juice. Refrigerate until needed. Heat the water, sugar, and lemon zest in a 2 ½-qt saucepan over medium-high heat.
Whisk to dissolve sugar. Bring to a boil and boil for about 5 minutes until slightly thickened. Pour the hot sugar mixture over the grated pear and stir. Cool in an ice-water bath to a temperature of 40 to 45 degrees, about 15 minutes. When cold, freeze in an ice-cream freezer following the manufacturer's instructions. Transfer the semi-frozen sorbet to a plastic container then freeze for several hours. Serve within 2 days.
Directions Continue>>>