Recipe - Red Pear Sorbet And Ice Cream W Pralines And C

KAREN PHILLIPS CBTX40A

RED PEAR SORBET
3 Ripe red pears;
(Preferably Bartlett)
1 tablespoon Fresh lemon juice
1 cup Water
6 tablespoon Granulated sugar
One fourth teaspoon Finely chopped lemon zest

PRALINES & CARAMEL SABAYON
One half cup + 2 tbsp granulated sugar
2 Egg yolks
1/8 teaspoon Fresh lemon juice
16 lg Pecan halves
4 tablespoon 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 1/2qt saucepan, whisk, instantread test
thermometer, icecream freezer, dinner fork, nonstick
baking sheet, 2 2qt 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 1/2qt saucepan over
mediumhigh 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 icewater bath to a temperature of 40
to 45 degrees, about 15 minutes. When cold, freeze in
an icecream freezer following the manufacturer's
instructions. Transfer the semifrozen 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