--KAREN PHILLIPS CBTX40A--

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

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, cooks
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 manufacturers
instructions. Transfer the semi-frozen sorbet to a
plastic container then freeze for several hours.
Serve within 2 days.

Directions Continue>>>