—————————KAREN PHILLIPS CBTX40A————————— ——————————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
————————-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>>>