Baked Pear with Lemon Ginger Ice Cream
For the pear:
• 1 Bartlet pear
• 4 cups water
• 2 cups sugar
• 1/2 cup Reisling Wine
• 1 tsp ground nutmeg
• 1 small lemon juice
• 3 cinnamon sticks (3 inches)
• 6 to 8 whole cloves
• 1 vanilla bean
• 1 Sheet Puff Pastry
1. Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of the pear to level it.
2. In a large saucepan, combine the water, sugar, lemon Juice, cinnamon sticks, nutmeg, and cloves.
3. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture.
4. Bring to a boil until the liquid thickens about 5 minutes.
5. Reduce heat to a slow simmer; place pears in saucepan and poach uncovered for about 35 minutes. Use a tooth pick to puncture the pear, the toothpick should slide in all of the way with light force.
6. When the pear is tender remove and cool on parchment paper. Strain and reserve poaching syrup for later.
7. Thaw puff pastry dough in the refrigerator so that it is pliable but not sticky.
8. Lightly flour the work surface and place the dough down. Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear and slowly go up to the stem.
9. Transfer to a parchment paper-lined Sheet pan.
10. Bake at 400° for 20 minutes or until golden brown (if using a convection oven then cut the time in half).
11. Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.
For the lemon ginger ice cream
• 1 tablespoon freshly grated lemon zest
• 1/2 cup fresh lemon juice
• 1/3oz. Fresh Grated Ginger
• 1/2tsp Dried Ground Ginger
• 1 cup Sugar
• 3 large Egg Yolks
• 1 cup heavy cream
• 1 cup half-and-half
• 1/2 teaspoon vanilla- or 1 Vanilla Pod
1. Place the half of the sugar, half-and-half, and the heavy cream into a medium saucepan, over medium heat.
2. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
3. In a bowl mix sugar, yolks and vanilla together.
4. Slowly add 1 cup of the cream mixture to the egg mixture while stirring consistently so that the hot cream doesn’t cook the egg.
5. Next combine all back into the saucepan and heat slowly while consistently stirring the bottom of the pan so that nothing sticks.
6. After the custard has thickened and the zest and juice.
7. Cool completely until the temperature reaches 36 degrees.
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Crock Pot Peanut Butter Hot Chocolate Lava Cake Recipe
• 1/2 c. all-purpose flour
• 3/4 c. sugar, divided
• 3/4 tsp baking powder
• 1/3 c. international Delight Milk Hot Chocolate (found in the dairy department)
• 1 Tbsp vegetable oil
• 1/2 tsp vanilla
• 1/4 c. peanut butter
• 2 Tbsp cocoa powder
• 3/4 c. boiling water
• Ice Cream
• Chocolate Syrup
• Peanut Butter
1. Combine flour, 1/4 c. sugar, and baking powder in a large bowl. Add milk, oil and vanilla. Stir until completely mixed and the mixture is smooth. stir in peanut butter. Then pour into your 4-quart slow cooker.
2. Mix together remaining 1/2 c. sugar and cocoa powder in a separate bowl. Slowly stir in boiling water. Pour mixture over batter. DO NOT STIR.
3. Cover and cook on high 2 t 3 hours or until a toothpick inserted in the center comes out clean.
4. Serve with ice cream, chocolate syrup and peanut butter.
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Strawberry Ice Cream Recipe
Makes about 1 quart
1 pound strawberries* (about 4 cups – previously frozen strawberries can be used if thawed)
2/3 cup sugar
1 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups cream
Natural red food dye – Optional. I didn’t use any in the ice cream pictured.
2 tablespoons rum or vanilla extract made with vodka or rum. This keeps the ice cream from becoming as hard as a rock.
1. Trim tops off the strawberries and cut them in half. Place them in a bowl along with lemon juice, salt and sugar, then mash with a potato masher.
2. Pour strawberry mixture into a blender with the cream and rum if using. Puree until smooth.
3. Cover and chill for at least four hours. I usually make mine a day in advance and chill overnight.
4. Pour mixture in an ice cream maker and churn according to manufacturer’s instructions. Enjoy right away as a soft-serve, or transfer to a container and place in the freezer until firm.
*You can choose any fruit, I just chose strawberries.
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• 1 cup all purpose flour
• 1½ cup white sugar
• 7 tbsp cocoa powder
• 1 tsp baking powder
• ¼ tsp salt
• ½ cups milk
• ⅓ cups butter, melted
• 1 tsp vanilla extract
• ½ cups packed brown sugar
• 1 1/2 cup hot tap water
Stir together dry ingredients: 1 cup flour, 1 tsp baking powder, 1/4 tsp salt, only 3 tbsp of the cocoa, and only 3/4 cup of the white sugar. To this dry mixture, add the wet ingredients: 1/2 cup milk, 1/3 cup butter, and 1 tsp vanilla extract. Mix until smooth.
Pour the mixture into an ungreased baking dish. I used a loaf pan to get a deeper cobbler, but use whatever your heart desires.
In a separate small bowl, mix the 1/2 cup brown sugar, remaining 3/4 cup white sugar, and remaining 4 tbsp cocoa powder. Sprinkle this mixture evenly over the batter.
Pour the hot tap water over all. No, I’m not crazy. And NO — don’t be tempted to stir, at all costs.
Bake at 350ºF for 30 minutes, or until the water has evaporated and the crust is thick and crunchy.
Now top with some ice cream. Check out that crunchy exterior, that gooey interior, and that cold melty ice cream.
I saw this recipe recently. Looks good.
Banana-Cinnamon Ice Cream
Yield: 1 quart
Time: 30 min.
Bananas, very ripe, 3 of them frozen 6 ea.
Almond milk 2 cups
Vanilla, extract 1 tsp.
Cinnamon, ground ¼ tsp.
1. Blend all ingredients together until smooth.
2. Place in ice cream machine immediately and follow the manufacturers instructions.
3. You can eat it right away or put it in the freezer for later.
Regular ice cream has a lot of fat, which is why it is still somewhat soft even though it’s frozen. This ice cream has almost no fat at all, so it will become very hard once frozen. Be sure to take it out of the freezer a couple of minutes before eating to let it soften.