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>>>

Related recipes