Roasted Pears And Ice Cream Food

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.

BLUE CHEESE-PEAR ICE CREAM

Steps:

• In a saucepan, combine the pears, wine, nectar, 2 tablespoons of sugar, and lemon juice. Bring to a boil, then reduce the heat and simmer until the pears are tender and the liquid is reduced by 1/2. Puree in a food processor and transfer to a bowl to cool. Refrigerate until well chilled, at least 2 hours.
• In a medium saucepan, heat the cream to a gentle boil over medium heat. Remove from the heat.
• Beat the egg yolks in a medium bowl. Whisk 1/2 cup of the hot cream into the egg yolks. Whisking, gradually add the egg mixture to the hot cream. Return to medium-low heat and cook, whisking, until the mixture is thick enough to coat the back of a spoon, about 5 minutes. Remove from the heat and strain through a fine mesh strainer into a clean bowl. Add the blue cheese and salt, and whisk until fairly smooth. Cover with plastic wrap, pressing down against the surface to keep a skin from forming. Refrigerate until well chilled, at least 2 hours.
• Whisk together the pear and cheese mixture and pour into the bowl of an ice cream machine. Freeze according to the manufacturer's instructions. Transfer to an airtight container and freeze until ready to serve.
• To serve, scoop the ice cream into bowls, 2 scoops per person. Drizzle with honey and sprinkle with chopped nuts. Place 2 phyllo cookies in the ice cream and serve.
• Preheat oven to 350 degrees F. Grease a baking sheet and set aside.
• Place the phyllo on a work surface and cover with a damp kitchen towel. With a pastry brush, paint the top sheet with melted butter, and lightly sprinkle with nuts and sugar. Repeat with the remaining ingredients. Fold the phyllo stack in 1/2 over itself. Cut the phyllo twice lengthwise and twice across to make rectangles.
• Bake until golden brown and just crisp, about 10 to 12 minutes. Remove from the oven and cool on the pan until ready to serve.

QUICK & EASY CARAMELIZED PEARS

Steps:

• In a large skillet, melt butter over medium-high. Add pears, one cut side down, and cook until browned, then reduce heat to medium and cook 3 minutes. Turn pears to other cut side and cook 4 minutes. Add sugar and 1 tablespoon water, swirling pan to combine. Turn pears skin side down and cook until sauce is thickened slightly, 2 minutes. Stir in vanilla and pinch of salt. Serve warm with ice cream.

BAKED PEARS WITH ICE CREAM

Steps:

• 1. Preheat the oven to 375°F.
• 2. Peel the pears with a vegetable peeler. Cut them in half lengthwise, leaving the stems on two of the halves if possible, and remove cores with a small melon baller. Place in an 8x8-inch baking pan, cut-side down.
• 3. Combine the lemon juice, apple juice, water, and brown sugar; pour over the pears. Set the pan over medium heat and bring the juices to a boil. Cover the pan with aluminum foil. Bake for 40 minutes (basting after 15 minutes), or until the pears are tender when tested with a toothpick.
• 4. Chill the pears overnight in the refrigerator, covered with the cooking syrup. Serve in four small dessert bowls to fit, cored-side up, with a small scoop of ice cream in the center of each. Spoon a little of the syrup into each bowl.

ROASTED PEARS

Steps:

• Preheat oven to 350°F.
• Peel, if you wish (I leave them unpeeled) Slice pear in half lengthwise, scoop out seeds to make a nice circle. Spray with veggies spray and set aside in a gratin dish sprayed with veggie spray, cut side up.
• In a small bowl mix together, cream cheese, salt, nutmeg and 1 teaspoon honey. Fill each pear half cavity with half of the cheese mixture.
• Place a half walnut on top of the cheese mixture; lightly press it down. Drizzle pear halves with remaining teaspoon of honey.
• On centre grate in oven, roast at 350°F for about 1 hour or until soft. Test with a toothpick at about 45 minutes.

CARAMELIZED PEARS

Steps:

• In a large skillet, combine brown sugar, butter and cinnamon. Cook over medium heat until sugar is dissolved, stirring occasionally, 4-5 minutes. Add pears; cook and stir until pears are tender, 5-10 minutes longer. Serve over ice cream if desired.

ROASTED PEARS AND ICE CREAM

Steps:

• Preheat oven to 400 degrees F.
• Place the butter in the bottom of a shallow baking dish. Drain off 3/4 of the liquids from each can ¿ pears should remain wet but not swimming in syrup. Add pears to the dish and season with lemon zest, nutmeg and crystallized ginger then roast 20 minutes. Serve warm pears with scoops of French vanilla ice cream on top, garnish with lemon twist.

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.

ROASTED PEARS WITH CARDAMOM GRANOLA AND VANILLA ICE CREAM

Steps:

• Preheat the oven to 350 degrees F.
• Put the granola, brown sugar, flour, cardamom, cinnamon, and butter in a bowl, mix the ingredients with finger tips until the butter is well incorporated.
• Arrange the pears, skin-side down in a heavy 9 by 9-inch baking dish. Spoon and press the granola mixture on the pears. Place the dish in the oven until the granola mixture is golden brown and pears are tender, approximately 30 minutes.
• Remove the baking dish from the oven and serve with vanilla ice cream.

PEAR ICE CREAM

Steps:

• Combine milk, cream, and cinnamon stick in a medium saucepan over medium-low heat. Heat until small bubbles appear around the edge. Remove from heat, cover, and let steep for 30 minutes.
• In a large saucepan over medium-high heat, cook pears for 45 minutes, or until they make a thick sauce. Let cool a bit, then puree in a food processor or blender.
• Beat together egg yolks and sugar in a small bowl. Bring milk mixture back to a simmer, and whisk about 1 cup hot milk into egg mixture. Return to pan, and cook over low heat, stirring constantly with a wooden spoon until thick enough to coat the spoon, about 5 minutes.
• Stir puree into ice-cream base. Chill, then stir in brandy, if desired. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

HONEY ROASTED PEARS WITH BRANDY VANILLA ICE CREAM

Steps:

• For the brandy ice cream:.
• Stir together the ice cream and the brandy until well blended. Freeze until serving time.
• Preheat oven to 350 degrees.
• For the pears:.
• Halve, peel and core pears. Immediately sprinkle with lemon juice to prevent browning. In a large, rimmed baking pan, mix the remaining lemon juice with the butter, honey and vanilla. Stir in the orange and lemon zest, and the spices. With a small, sharp knife, score the rounded part of each pear half diagonally in one direction, then the other, to form a diamond pattern. Place pears cut side down in baking pan. Spoon honey mixture over pears.
• Bake pears 40-45 minutes, basting them with pan juices every 10 minutes or so, until the are very soft when pierced. Place one pear half on each plate and place scoops of ice cream around them. Garnish with the lemon and orange slices.

ROAST PEAR & SHERRY ICE CREAM

Steps:

• Heat oven to 200C/180C fan/gas 6. Peel, halve and core the pears, then put them in a gratin dish or roasting tin in which they can sit without too much surface area around them (otherwise the juices that come out of them will just burn off ). Sprinkle with the sugar and drizzle over 4 tbsp sherry and the melted butter. Bake for 30-40 mins; the pears should be completely tender and the juices around them slightly caramelised (check on them after 20 mins - if the pears are small it will take less time). Cut the pears up - still in the dish - and pour over the remaining sherry. Leave to cool completely, then purée (including all the juice) and push through a sieve. Cover and chill.
• To make the ice cream base, put the cream and milk in a heavy-based pan and add half the sugar. Slit the vanilla pod along its length and scrape the seeds out into the pan. Drop in the pod as well. Bring to just under the boil, stirring, then take the pan off the heat and leave to infuse. Remove the vanilla pod.
• Put the egg yolks in a bowl with the rest of the sugar and whisk with electric beaters until the mixture has increased in volume and falls in ribbons (this will take about 2 mins). Gradually stir about half the cream mixture into the eggs and sugar, then add this to the rest of the cream in the pan. Set the pan over a very low heat and cook, stirring all the time with a wooden spoon, for 8-10 mins, or until the mixture has thickened enough to coat the back of a spoon. Be really careful not to let the mixture overheat or it'll curdle.
• Pour the custard into a bowl set in a sink of iced water (this stops it cooking immediately) and leave to cool, stirring a little every so often. Chill for 3 hrs. Stir the pear purée and the 2 tbsp sherry into the custard, then churn in an ice cream maker following the manufacturer's instructions. Spoon into a container, cover and store in the freezer. Alternatively, if you don't have an ice cream maker, put the custard and pear mixture into a freezer-proof bowl, cover and put it in the freezer. Beat the mixture every hour until it's frozen (about 4 hrs) to break down the crystals.