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Add a photoRaciónes: 4
Ingredientes
- 3 x Ripe red pears, (Preferably Bartlett)
- 1 tsp Fresh lemon juice
- 1 c. Water
- 6 tsp Granulated sugar
- 1/4 tsp Finely minced lemon zest
- 1/2 c. + 2 tbsp granulated sugar
- 2 x Egg yolks
- 1/8 tsp Fresh lemon juice
- 16 lrg Pecan halves
- 4 tsp Heavy cream
- 1 x Egg
- Â Â White Chocolate "Ice Cream"
Direcciones
- EQUIPMENT: Measuring spoons, measuring c., zester or possibly vegetable peeler, paring knife, cutting board, cook's knife, hand grater, 2 stainless steel bowls (1 large), 2 1/2-quart saucepan, whisk, instant-read test thermometer, ice-cream freezer, dinner fork, nonstick baking sheet, 2 2-quart plastic containers, double boiler
- Core and quarter the pears (don't peel). Grate the pear quarters, then place the grated pear in a stainless steel bowl and toss with 1 Tbsp. lemon juice. Chill till needed. Heat the water, sugar, and lemon zest in a 2 1/2-quart saucepan over medium-high heat. Whisk to dissolve sugar. Bring to a boil and boil for about 5 min till slightly thickened.
- Pour the warm sugar mix over the grated pear and stir. Cold in an ice-water bath to a temperature of 40 to 45 degrees, about 15 min. When cool, freeze in an ice-cream freezer following the manufacturer's instructions. Transfer the semi-frzn sorbet to a plastic container then freeze for several hrs.
- Serve within 2 days.
- Directions Continue)))
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 324 | |
| Calories from Fat 58 | 18% |
| Total Fat 6.71g | 8% |
| Saturated Fat 2.5g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 51mg | 17% |
| Sodium 26mg | 1% |
| Potassium 196mg | 6% |
| Total Carbs 67.3g | 18% |
| Dietary Fiber 4.1g | 14% |
| Sugars 59.97g | 40% |
| Protein 2.6g | 4% |
