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Red Pear Sorbet And "ice Cream" W/ Pralines And C

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CATEGORY CUISINE TAG YIELD
Eggs, Dairy Chocolate, Desserts 4 Servings

INGREDIENTS

3 Ripe red pears
Preferably Bartlett
1 T Fresh lemon juice
1 c Water
6 T Granulated sugar
1/4 t Finely chopped lemon zest
1/2 c + 2 tbsp granulated sugar
2 Egg yolks
1/8 t Fresh lemon juice
16 Pecan halves
4 T Heavy cream
1 Egg
White Chocolate "Ice Cream"

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 206
Calories From Fat: 80
Total Fat: 9g
Cholesterol: 157.1mg
Sodium: 30.3mg
Potassium: 114.8mg
Carbohydrates: 29.4g
Fiber: 1g
Sugar: 27.5g
Protein: 3.5g


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