Red pear sorbet & "ice cream" w/ pralines & c
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Red pear sorbet & "ice cream" w/ pralines & c
  Sorbet    Chocolate    Pears    Creams  
Last updated 6/12/2012 1:20:06 AM. Recipe ID 51687. URL: http://artofhacking.com/aohfood/51000/51687-redpearsorbeticecreamwpralinesc.htm
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      Title: Red pear sorbet & "ice cream" w/ pralines & c
 Categories: Desserts, Chocolate
      Yield: 4 Servings
 
MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------

MMMMM----------------------RED PEAR SORBET---------------------------
      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

MMMMM-----------------PRALINES & CARAMEL SABAYON----------------------
    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"
 
  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>>>
 




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Recipe ID 51687 (Apr 03, 2005)

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