Update my dinner status, I'm making this tonight.
Servings: 1 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
FOR THE ICECREAM
FOR THE STEWED PEARS
Preparation
Make the ice cream. Combine the pears, pear nectar and lemon juice in large saucepan and bring to the boil. Simmer for 5 minutes then cool slightly. Puree the mixture in a food processor then cool thoroughly. Whisk egg yolks and sugar together until the sugar dissolves. Heat 1 cup of cream in a saucepan then gradualy whisk the hot cream into yolk/sugar mixture. Return the combined mixture to the saucepan with the split vanilla bean and simmer over a low heat, stirring contantly until the mixture thickens. Remove from the heat and scrape seeds from the vanilla bean into the thickened mixture, adding the remaining cup of cream. Add the corn syrup and 3 cups of pear puree to the custard and whisk until blended. Cool to room temperature then transfer to an ice-cream machine and follow manufacturers instructions. Alternatively, pour the mixture into a stainless steel bowl and freeze, stirring thoroughly every hour for four hours. Allow to freeze. To make the stewed pears, combine the wine, sugar, spices and vanilla bean in heavy large saucepan. Stir over medium heat until the sugar dissolves then bring the mixture to the boil. Add the pears and simmer until tender, about 5 minutes. Remove the pears from the liquid and scrape the vanilla seeds from the bean into the syrup. Boil the liquid until it becomes syrupy. Pour over the pears and cool. To serve, scoop the ice-cream into dessert dishes and add some stewed pears and syrup. Converted by MC_Buster. Per serving: 2919 Calories (kcal); 39g Total Fat; (11% calories from fat); 24g Protein; 669g Carbohydrate; 1276mg Cholesterol; 253mg Sodium Food Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 18 1/2 Fruit; 4 1/2 Fat; 25 Other Carbohydrates Converted by MM_Buster v2.0n.
