| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Chocolate | 4 | Servings | |
INGREDIENTS
| 3 | Ripe red pears; (Preferably Bartlett) | |
| 1 | tb | Fresh lemon juice |
| 1 | c | Water |
| 6 | tb | Granulated sugar |
| 1/4 | ts | Finely chopped lemon zest |
| 1/2 | c | + 2 tbsp granulated sugar |
| 2 | Egg yolks | |
| 1/8 | ts | Fresh lemon juice |
| 16 | lg | Pecan halves |
| 4 | tb | Heavy cream |
| 1 | Egg | |
| White Chocolate "Ice Cream" |
INSTRUCTIONS
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), 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>>> From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“The ultimate success story begins with finding God”