Fresh Pear Sauce For Ice Cream Recipes
PEAR BARS WITH PEAR SAUCE
This is a great way to use ripe or over ripe pears. I had a hard time with submitting it so to clarify, 1-1/2 cups of the pear sauce is used in the bar recipe. You use the other 1-1/2 c of sauce as a garnish.
Provided by startnover
Categories Bar Cookie
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Combine flour, sugar, baking powder, cinnamon, soda, salt, and cloves. Mix well.
- Stir in eggs, oil, and pear sauce till well mixed.
- Spread batter in sprayed 9 by 13.
- Bake at 350° for 25-30 minutes or till center tests clean.
- Sprinkle with powdered sugar, cut into bars and serve with ice cream or whipped cream and extra pear sauce.
- For pear sauce:.
- Mix all ingredients together in a sauce pan over medium heat.
- Bring to a boil.
- Cook for 10-15 minutes till pears are tender.
- Puree in blender .
Nutrition Facts : Calories 317.4, Fat 15.1, SaturatedFat 2.2, Cholesterol 52.9, Sodium 141, Carbohydrate 44, Fiber 3.1, Sugar 27, Protein 3.5
STEVE'S FALL PEAR SAUCE
It's fall and there are a lot of overripe pears around, so try this recipe! You will love it! It is incredibly easy and you will wonder why you haven't made it before, once you taste it. Day-old, ugly, ripe pears that you would never eat are great for this recipe. Also, and most of all, make your food with love and encourage people as they make their own creations. It's all about the love, and when people finally sit down to partake, the experience and the way you made them feel will never be forgotten.
Provided by Steve Zazulyk
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Fruit Butter Recipes
Time 35m
Yield 6
Number Of Ingredients 4
Steps:
- Combine pears and water in a pot; bring to a boil. Reduce heat and simmer until pears begin to break down, about 25 minutes. Stir lemon juice and cinnamon into pears. Blend pears with a hand blender or by transferring to a blender until smooth.
Nutrition Facts : Calories 161.7 calories, Carbohydrate 43.2 g, Fat 0.3 g, Fiber 8.8 g, Protein 1.1 g, Sodium 2.8 mg, Sugar 27.2 g
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- Place the half and half, heavy cream, cinnamon stick, and rosemary sprig into a saucepot and cook the cream mixture on medium-low for 5-6 minutes until small bubbles appear around the perimeter of the pot (this is called scalding milk). Cover the cream mixture with a lid and allow it to steep for a few minutes.
- Meanwhile, add the egg yolks and sugar into a bowl and beat well with a whish until it is a pale yellow color. Remove the cinnamon and rosemary from the cream and whisk 1 cup of the hot cream mixture into the egg mixture. Pour the tempered eggs and cream mixture back into the pot with the remaining cream and simmer on low for 5-7minutes, frequently stirring with a wooden spoon until the rosemary-infused custard thickens and coats the spoon.
- Stir the pear puree, vanilla extract, and almond extract into the custard base, cover the ice cream base with plastic wrap, pressing it directly onto the surface of the custard, and chill it in the refrigerator overnight. Churn the pear ice cream in an icebcream machine according to the manufacturer's directions, then transfer the pear ice cream to an airtight container and freeze for 4-6 hours until the icebcream is set.
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