Pear Ice Cream Sundaes Food

POMEGRANATE PEAR SUNDAES

Steps:

• 1. In a large saucepan, bring the juice, sugar, cinnamon sticks, and cloves to a boil. Add the pears and reduce the heat to simmer until tender, about 10 minutes.
• 2. Transfer the pears to a serving dish and boil the pomegranate juice until syrupy and reduced to ½ cup, about 10 minutes. Discard the spices; let the syrup cool slightly.
• 3. Arrange 1 pear half and 1 ice cream scoop in each serving dish. Drizzle the syrup on top and serve immediately.
• Tip: The pears and syrup can be refrigerated in an airtight container for up to 2 days before serving with ice cream.

ASIAN PEAR CARAMEL SUNDAES

Steps:

• Place the sugar in a small saucepan and cook over medium heat until it has melted and begins to bubble, 1 to 2 minutes. Continue cooking until it turns light amber in color, 1 to 2 minutes longer, making sure to watch very closely to prevent burning. Immediately add the butter and cream and whisk until combined (it will bubble and boil, but just keep whisking!).
• Add the diced Asian pear to the caramel and cook until the pear is al dente, 2 to 3 minutes. Stir in the vanilla and salt and serve over your favorite ice cream with a dollop of whipped cream.

CHOCOLATE SUNDAES WITH PEAR & CHRISTMAS PUD

Steps:

• First, make some shavings from the bar of chocolate by dragging a large knife over the surface. You only need a little - enough to top the sundaes. Set the shavings aside and break the remaining chocolate into a saucepan. Add the remaining sauce ingredients and heat gently, stirring, until the chocolate melts and you have a smooth glossy sauce.
• Crumble the cake or pudding into sundae glasses and drizzle over the alcohol or pear juice. Top with the pear quarters and ice cream. Drizzle over the chocolate sauce and top with the hazelnuts and chocolate shavings.

POMEGRANATE PEAR SUNDAES

Steps:

• In a large saucepan, bring the juice, sugar, cinnamon sticks, and cloves to a boil. Add the pears and reduce the heat to simmer until tender, about 10 minutes.
• Transfer the pears to a serving dish and boil the pomegranate juice until syrupy and reduced to 1/2 cup, about 10 minutes. Discard the spices; let the syrup cool slightly.
• Arrange 1 pear half and 1 ice cream scoop in each serving dish. Drizzle the syrup on top and serve immediately.
• Tip: The pears and syrup can be refrigerated in an airtight container for up to 2 days before serving with ice cream.

GRILLED GINGER PEAR SUNDAES

Steps:

• In bowl, stir ice cream with crystallized ginger; cover and refreeze until firm, about 1-2 hours.
• Cut pears in half lengwise and core. In small bowl, mix together butter, sugar and ground ginger; brush some on cut surfaces.
• Place cut side down on grill over medium-high heat; close lid and grill for 2-3 minutes or until grill marked.
• Brush skins with remaining butter mixture; turn over and grill for 2-3 minutes or until softened. Scoop ginger ice cream on to individual plates or bowls. Arrange pear halves beside ice cream. Drizzle with caramel sauce; sprinkle with coconut. Serve immediately.

PEAR-CARAMEL ICE CREAM SUNDAES

Steps:

• For Ice Cream:
• Melt butter in heavy 10-inch skillet over medium-low heat. Add sugar and cook until sugar melts (mixture will be grainy for first 10 to 12 minutes) and turns deep amber, stirring occasionally and pressing on sugar lumps to break up, about 20 minutes. Add pears (caramel will bubble and harden). Increase heat to medium-high and boil until liquid thickens and pears are very tender, breaking up large pieces of caramel and stirring occasionally, about 14 minutes. Transfer mixture to blender.
• Beat yolks to blend in medium bowl. Bring cream to boil in heavy medium saucepan. Gradually whisk hot cream into yolks. Return cream mixture to same saucepan. Stir over low heat until custard thickens slightly and leaves path on back of spoon when finger is drawn across, about 2 minutes; do not boil. Immediately add to pear mixture in blender. Add brandy if desired. Blend until smooth. Cover custard and refrigerate until well chilled.
• Process custard in ice cream maker according to manufacturer's instructions. Freeze ice cream until firm. (Can be prepared 1 week ahead. Keep frozen.)
• For Pears:
• Melt butter in heavy large skillet over medium-low heat. Add sugar and cook until sugar turns deep amber, stirring occasionally and breaking up sugar lumps, about 20 minutes. Add pears and sauté until tender but not mushy and caramel thickens slightly, about 9 minutes.
• Arrange 6 pear slices decoratively on each of 6 plates or in shallow bowls. Scoop ice cream atop pears. Drizzle with caramel syrup from skillet and serve.