Red Pear Sorbet #T "Ice Cream" W/ Pralines #T Ca

MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Red Pear Sorbet & "Ice Cream" W/ Pralines & Ca
Categories: Dessart, Chocolate
Yield: 4 servings

MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------

MMMMM----------------------RED PEAR SORBET---------------------------
3 Ripe red pears;
-(Preferably Bartlett)
1 T Fresh lemon juice
1 c Water
6 T Granulated sugar
1/4 t Finely chopped lemon zest

MMMMM-----------------PRALINES & CARAMEL SABAYON----------------------
1/2 c + 2 tbsp granulated sugar
2 Egg yolks
1/8 t Fresh lemon juice
16 lg Pecan halves
4 T 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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