Red Pear Sorbet & "ice Cream" W/ Pralines & Ca Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
KAREN PHILLIPS CBTX40A
RED PEAR SORBET
3: Ripe red pears, (Preferably Bartlett)
1 T: Fresh lemon juice,
1 cup: Water,
6 T: Granulated sugar,
1/4 t: Finely chopped lemon zest,
PRALINES & CARAMEL SABAYON
1/2 cup: + 2 tbsp granulated sugar,
2: Egg yolks,
1/8 t: Fresh lemon juice,
16 large: Pecan halves,
4 T: Heavy cream,
1: Egg,
White Chocolate "Ice Cream",
Directions:
EQUIPMENT: Measuring spoons, measuring cup, zester or
vegetable peeler, paring knife, cutting board, cooks
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 manufacturers
instructions. Transfer the semi-frozen sorbet to a
plastic container then freeze for several hours.
Serve within 2 days.
Directions Continue>>>
Source from luhu.jp
vegetable peeler, paring knife, cutting board, cooks
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 manufacturers
instructions. Transfer the semi-frozen sorbet to a
plastic container then freeze for several hours.
Serve within 2 days.
Directions Continue>>>
Source from luhu.jp