| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Dairy, Eggs |
Canadian |
Dairy, Fruits, Desserts |
4 |
Cups |
INGREDIENTS
| 1 1/2 |
c |
Whipping cream |
| 3/4 |
c |
Granulated sugar |
| 4 |
|
Egg yolks, lightly beaten |
| 1/2 |
ts |
Vanilla |
| 1 |
tb |
Pear liqueur [optl] |
| 1 1/2 |
lb |
Ripe pears [=3] |
INSTRUCTIONS
In saucepan, combine 1 cup of the whipping cream with sugar over medium
heat; cook for about 5 minutes or until sugar dissolves. Whisking
constantly, gradually pour mixture over egg yolks in bowl.
Return mixture to saucepan; cook over medium-low heat for about 12 minutes
or just until mixture coats back of spoon. Stir in remaining whipping
cream, vanilla, and pear liqueur.
Meanwhile, peel, core and coarsely chop pears. Combine in saucepan with 1/4
cup water; cook over medium heat for 5 minutes or until heated through. In
blender or food processor, pure pears with liquid. There should be about
1-1/2 cups.
Stir pear pure into custard. Place waxed paper directly on surface and
refrigerate until completely chilled. Freeze in ice-cream maker following
manufacturer's instructions.
[Can be made ahead and frozen for up to 3 days.]
Recipe by Daphna Rabinovitch, manager Canadian Living Test Kitchen
Luncheon Menu:[originating chef indicated] Smoked Salmon Tartare [Alan
Johnston] Oxtail Consomm [Jamie Kennedy] Roasted Shrimp With Chanterelles
And Sweet Corn [John Bishop] Roasted Cornish Hens With Shiitake Basil
Stuffing [Anne Desjardin] Fresh Pear Ice Cream [Daphna Rabinovitch]
Source: Canadian Living magazine, Sep 94 Presented in article by Donna
Paris: "Julia Child Comes For Lunch"
[-=PAM=-] PA_Meadows@msn.com
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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