Bartlett Pear Crisp With Cinnamon Tortilla Chips And Vanilla Ice Cream Food

BARTLETT PEAR CRISP WITH CINNAMON TORTILLA CHIPS AND VANILLA ICE CREAM

Steps:

• Slice 2 Bartlett pears in half, brush with melted butter and place skin side down on the grill for 20 minutes. Make a crispy topping by combining 1/2 cup flour, 1/4 cup white sugar, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon, 1/4 teaspoon nutmeg, 1/3 cup rolled oats, add 6 tablespoons cold butter and cut all together with a fork or by hand. When pears are starting to get tender, sprinkle crispy topping on the pears for the last 10 minutes of grilling time. Meanwhile, brush fresh flour tortillas with melted butter and grill 2 minutes each side. Remove from grill, brush a little butter on 1 side and sprinkle with cinnamon sugar. When cooled, cut tortillas in quarters to be served later. Remove pears from grill, placing each pear in a single serving bowl with a dollop of vanilla ice cream surrounded by cinnamon tortilla chips. Serve immediately.

VANILLA ICE CREAM

Steps:

• Put a large mixing bowl in the freezer to chill. In a saucepan over medium heat, bring the half-and-half, cream and vanilla bean to a simmer, stirring occasionally to make sure the mixture doesn't burn or stick to the bottom of the pan. In a bowl, whisk together the egg yolks and sugar. When the cream mixture reaches a fast simmer turn it off, do not let it boil! In a thin stream, whisk half of it into the egg yolk mixture. Then pour the egg-cream mixture into the saucepan containing the rest of the cream mixture. Cook over medium heat, stirring constantly with a wooden spoon. At 160 degrees, the mixture will give off a puff of steam. When the mixture reaches 180 degrees, it will be thickened and creamy, like eggnog. If you don't have a thermometer, test it by dipping a wooden spoon into the mixture. Run your finger down the back of the spoon. If the stripe remains clear, the mixture is ready, if the edges blur, it is not quite thick enough yet. When it is ready, quickly remove from the heat. Meanwhile, remove the bowl from the freezer, put 4 handfuls of ice cubes in the bottom, and add cold water to cover. Rest a smaller bowl in the ice water.
• Strain the cream mixture through a fine sieve to remove the vanilla bean pieces, into a smaller bowl. Chill 3 hours, then freeze according to the directions for your ice cream maker.

CRISPY TORTILLAS WITH CARAMEL HONEY SAUCE AND VANILLA ICE CREAM

Steps:

• Cut tortillas into thin triangles not equilateral, more like a spike shape. In a deep pot, bring oil up to 350 degrees F and add tortillas and fry until golden brown. Remove with spider, place on a towel and sprinkle with granulated sugar.
• In a saucepan add butter and whisk in brown sugar: do not boil. Add honey and continue stirring for approximately 4 to 5 minutes.
• Scoop ice cream onto serving plates, spike with tortillas and spoon sauce on top. Garnish with mint and confectioners sugar

ROASTED PEARS WITH BROWN SUGAR AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 400 degrees F.
• Arrange the pears cut side up in an 8-inch square glass baking dish. Whisk the apple juice and sugar in a small heavy saucepan over medium-high heat until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears. Bake until the pears are crisp-tender and beginning to brown, basting occasionally with the juices, about 35 minutes.
• Spoon the pears onto plates. Top with ice cream. Drizzle with any juices and serve.
• The pears can also be served frozen. To do so, cool the pears, then place them in the freezer until frozen solid, about 8 hours.

GRILLED BARTLETT PEARS A LA MODE

Steps:

• Preheat a grill to medium-high heat.
• Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to pan and mix until pears are thoroughly coated with the mixture.
• Place pears directly onto hot grill. Cook for 3 to 4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.
• Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve.