INGREDIENTS

INSTRUCTIONS

ICE CREAM
PEARS
For Ice Cream:
Melt butter in heavy 10-inch skillet over medium-low heat. Add sugar and
cook until sugar melts (mixture will be grainy for first 10 to 12 minutes)
and turns deep amber, stirring occasionally and pressing on sugar lumps to
break up, about 20 minutes. Add pears (caramel will bubble and harden).
Increase heat to medium-high and boil until liquid thickens and pears are
very tender, breaking up large pieces of caramel and stirring occasionally,
about 14 minutes. Transfer mixture to blender.
Beat yolks to blend in medium bowl. Bring cream to boil in heavy medium
saucepan. Gradually whisk hot cream into yolks. Return cream mixture to
same saucepan. Stir over low heat until custard thickens slightly and
leaves path on back of spoon when finger is drawn across, about 2 minutes;
do not boil. Immediately add to pear mixture in blender. Add brandy if
desired. Blend until smooth. Cover custard and refrigerate until well
chilled.
Process custard in ice cream maker according to manufacturer's
instructions. Freeze ice cream until firm. (Can be prepared 1 week ahead.
Keep frozen.)
For Pears:
Melt butter in heavy large skillet over medium-low heat. Add sugar and cook
until sugar turns deep amber, stirring occasionally and breaking up sugar
lumps, about 20 minutes. Add pears and saute until tender but not mushy and
caramel thickens slightly, about 9 minutes.
Arrange 6 pear slices decoratively on each of 6 plates or in shallow bowls.
Scoop ice cream atop pears. Drizzle with caramel syrup from skillet and
serve.
Serves 6.
Bon Appetit January 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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