Spiced poached pears with burnt sugar ice cream
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Spiced poached pears with burnt sugar ice cream
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Last updated 6/12/2012 1:01:34 AM. Recipe ID 24872. Report a problem with this recipe.
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      Title: Spiced poached pears with burnt sugar ice cream
 Categories: Desserts, Ceideburg 2
      Yield: 4 Servings
 
      1 c  White wine
      1 c  Water
    1/2 c  Sugar
           Zest of 1 orange, julienned
           Zest of 1 lemon, julienned
           Juice of 2 lemons
           Juice of 2 oranges
      2    Whole cloves
      2    Cinnamon sticks
      4 sl Fresh ginger
      6    Peppercorns
      1    Vanilla bean
      4    Under-ripe pears, peeled,
           -cored
           Burnt Sugar lee Cream (see
           -recipe)
 
  Combine the wine, water, sugar, citrus zest and juice, cloves,
  cinnamon, ginger, peppercorns and vanilla bean in a heavy saucepan.
  Bring to a boil, add pears, then reduce heat so the liquid barely
  bubbles. Cook for 15 minutes, or until the pears are tender.  If
  pears aren't completely submerged in liquid, turn them every few
  minutes so they will cool evenly.
  
  When the pears are tender, remove from liquid and set aside.  Reduce
  liquid to 1 cup over high heat.  Return pears to liquid and let cool
  completely.
  
  Before serving, warm the pears in their liquid over moderate heat.
  Place a warm pear on a chilled plate; spoon some poaching liquid over
  the top. Place a scoop of ice cream next to the pear and top with a
  few threads of julienned zest from the sauce.
  
  Serves 4.
  
  PER SERVING:  (with 2 tablespoons poaching liquid per pear): 630
  calories, 8 g protein, 78 g carbohydrate, 31 g fat (17 saturated),
  305 mg cholesterol, 110 mg sodium, 4 g fiber.
  
  From an article by Andrew Schloss in the San Francisco Chronicle,
  11/11/92.
  
  Posted by Stephen Ceideberg; February 23 1993.
 




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Recipe ID 24872 (Apr 03, 2005)

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