Red Pear Sorbet and "Ice Cream" W/ Pralines And C

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INGREDIENTS

1 tb Fresh Lemon Juice
1/4 ts Finely chopped lemon zest
White Chocolate "Ice Cream"
3 Ripe red pears;
1 Egg
1/2 c + 2 tbsp granulated sugar
2 Egg yolks
KAREN PHILLIPS CBTX40A
1 c Water
6 tb Granulated sugar
PRALINES & CARAMEL SABAYON
4 tb Heavy cream
RED PEAR SORBET
16 lg Pecan halves
1/8 ts Fresh Lemon Juice

Servings

INSTRUCTIONS

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>>>

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Red Pear Sorbet and "Ice Cream" W/ Pralines And C

1 tb Fresh Lemon Juice 
1/4 ts Finely chopped lemon zest 
  White Chocolate "Ice Cream" 
3  Ripe red pears; 
1  Egg 
1/2 c + 2 tbsp granulated sugar 
2  Egg yolks 
  KAREN PHILLIPS CBTX40A 
1 c Water 
6 tb Granulated sugar 
  PRALINES & CARAMEL SABAYON 
4 tb Heavy cream 
  RED PEAR SORBET 
16 lg Pecan halves 
1/8 ts Fresh Lemon Juice

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>>>

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Nutrition

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Serving Size: 1 Serving (138g)
Recipe Makes: 4 Servings

Calories: 315
Calories from Fat: 198 (63%)

Amt Per Serving		% DV

	Total Fat 22g	29 %
	Saturated Fat 8.6g	43 %
	Monounsaturated Fat 9.3g
	Polyunsanturated Fat 3.1g
Cholesterol 902.2mg		278 %
Sodium 53.9mg		2 %
Potassium 104.4mg		3 %
Total Carbohydrate 17.3g		5 %
	Dietary Fiber 0g	0 %
	Sugars, other 17.3g
Protein 12.5g		18 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 315

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