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| Home -> [Chocolate, Desserts, Ice Cream & Sherbet] -> [Red pear sorbet & ice cream w/ pralines & ca Recipe] |
Red pear sorbet & ice cream w/ pralines & ca
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| Artist: |
_ |
Yield: |
4 |
| Categories: |
Chocolate, Desserts, Ice Cream & Sherbet |
Rating: |
0 |
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Ingredients:
| | RED PEAR SORBET | | 3
| | Ripe red pears | | | -(Preferably Bartlett) | | 1
| tbsp | Fresh lemon juice | | 1
| cup | Water | | 6
| tbsp | Granulated sugar | | 1/4
| tbsp | Finely chopped lemon zest | | | PRALINES & CARAMEL SABAYON | | 1/2
| cup | + 2 tbsp granulated sugar | | 2
| | Egg yolks | | 1/8
| tbsp | Fresh lemon juice | | 16
| large | Pecan halves | | 4
| tbsp | Heavy cream | | 1
| | Egg | | | White Chocolate "Ice Cream" |
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Procedures:
| 1 | 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 ?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). | | 2 | Grate the pear quarters, then place the grated pear in a stainless steel bowl and toss with 1 tablespoon lemon juice. | | 3 | Refrigerate until needed. | | 4 | Heat the water, sugar, and lemon zest in a 2 ?qt saucepan over medium-high heat. | | 5 | Whisk to dissolve sugar. | | 6 | Bring to a boil and boil for about 5 minutes until slightly thickened. | | 7 | Pour the hot sugar mixture over the grated pear and stir. | | 8 | Cool in an ice-water bath to a temperature of 40 to 45 degrees, about 15 minutes. | | 9 | When cold, freeze in an ice-cream freezer following the manufacturer"s instructions. | | 10 | Transfer the semi-frozen sorbet to a plastic container then freeze for several hours. | | 11 | Serve within 2 days. | | 12 | Directions continue>>> |
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