Name: Red Pear Sorbet and "Ice Cream" W/ Pralines And C
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"

Instead of yielding to the temptation of pride and fear of man, we ought to consider every criticism as a providential gift from the Lord to teach us some beneficial lessons: 1. Criticism drives us to prayer – A greater degree of dependency results when we’re burdened over the criticism of others. We’re compelled to take every matter before the Lord so that our heart is guarded (Phi. 4:6). 2. Criticism drives us to the Scriptures – We are constrained to search the word of God for clarity, wisdom, and understanding (Psm. 119:98-100; Pro. 3:5-6; 2 Tim. 3:16-17). 3. Criticism refines our communication skills – We benefit from having to rearticulate what we believe in clearer terms and a more careful disposition (Eph. 4:29; Col. 4:6). 4. Criticism forces us to examine our hearts – Criticism causes us to look carefully at our attitudes and motives, and we are reminded of our own sinfulness (1 Cor. 4:3-5; Gal. 6:4-5). 5. Criticism produces spiritual endurance – Being criticized may be painful, but God uses it to wean us from our own resources and make us stronger in His grace and strength (Jas. 1:2-4; 2 Cor. 12:7-10). 6. Criticism provides unique opportunities to model godly humility – When others disagree, even sharply, we should be an example of humble submission to the Lord’s sanctifying grace in our lives (Pro. 9:8-9; 12:15). 7. Criticism offers greater opportunity to give God glory – God is exalted and His glory magnified when His servants bear up graciously under harsh treatment (1 Pet. 2:20; 3:15-17).

Jerry Wragg

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

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