INGREDIENTS

INSTRUCTIONS

FOR THE ICE-CREAM
FOR THE STEWED PEARS
Make the ice cream. Combine the pears, pear nectar and lemon juice in large
saucepan and bring to the boil. Simmer for 5 minutes then cool slightly.
Puree the mixture in a food processor then cool thoroughly.
Whisk egg yolks and sugar together until the sugar dissolves. Heat 1 cup of
cream in a saucepan then gradualy whisk the hot cream into yolk/sugar
mixture. Return the combined mixture to the saucepan with the split vanilla
bean and simmer over a low heat, stirring contantly until the mixture
thickens. Remove from the heat and scrape seeds from the vanilla bean into
the thickened mixture, adding the remaining cup of cream.
Add the corn syrup and 3 cups of pear puree to the custard and whisk until
blended. Cool to room temperature then transfer to an ice-cream machine and
follow manufacturer's instructions. Alternatively, pour the mixture into a
stainless steel bowl and freeze, stirring thoroughly every hour for four
hours. Allow to freeze.
To make the stewed pears, combine the wine, sugar, spices and vanilla bean
in heavy large saucepan. Stir over medium heat until the sugar dissolves
then bring the mixture to the boil. Add the pears and simmer until tender,
about 5 minutes. Remove the pears from the liquid and scrape the vanilla
seeds from the bean into the syrup. Boil the liquid until it becomes
syrupy. Pour over the pears and cool. To serve, scoop the ice-cream into
dessert dishes and add some stewed pears and syrup.
Converted by MC_Buster.
Per serving: 2919 Calories (kcal); 39g Total Fat; (11% calories from fat);
24g Protein; 669g Carbohydrate; 1276mg Cholesterol; 253mg Sodium Food
Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 18 1/2 Fruit; 4
1/2 Fat; 25 Other Carbohydrates
Converted by MM_Buster v2.0n.

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