Fresh Pear Sauce For Ice Cream Recipes
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.
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