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Red Pear Sorbet & "ice Cream" W/ Pralines & Ca
Author/Submitted by:
Servings: 4
Categories:
Chocolate
/
Desserts
/
Ice Cream/Frozen Yogurt
Ingredients:
-----KAREN PHILLIPS CBTX40A-----
-----RED PEAR SORBET----- 3
Ripe red pears,
(Preferably Bartlett
1
tablespoon
Fresh lemon juice 1
cup
Water 6
tablespoons
Granulated sugar 1/4
teaspoon
Finely chopped lemon zest
-----PRALINES & CARAMEL SABAYON----- 1/2
cup
+ 2 tbsp granulated sugar 2
Egg yolks 1/8
teaspoon
Fresh lemon juice 16
large
Pecan halves 4
tablespoons
Heavy cream 1
Egg
White Chocolate "Ice Cream"
Directions:
EQUIPMENT: Measuring spoons, measuring cup, zester or vegetable peeler, paring knife, cutting board, cook's knife, hand grater, 2 stainless steel bowls (1 large), 2 1/2-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 1/2-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>>>
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