Zutaten für White Wine Roasted Pears With Hazelnut Ice Cream
- Sweet White Wine
- 1 ¼ cups granulated sugar
- 2 tablespoons honey
- Fresh Lemon Zest
- Orange Zest
- 1 teaspoon ground cardamom
- ½ teaspoon ground cloves
- 1 vanilla bean, split and scraped
- Anjou Pears
- Ice Cream
- ½ cup hazelnuts, toasted and chopped
- Of Fresh Mint
- 2 cups heavy cream
- Vanilla Extract
- 4 large egg yolks
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this White Wine Roasted Pears With Hazelnut Ice Cream? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von White Wine Roasted Pears With Hazelnut Ice Cream
- In a small saucepan, combine 1 cup white wine, 1 cup granulated sugar, 2 tablespoons honey, zest of 1 orange, zest of 1 lemon, 1 teaspoon ground cardamom, 1/2 teaspoon ground cloves, and 1 vanilla bean, split and scraped.
- Bring to a boil over high heat, then reduce heat and simmer until the mixture is reduced by half (about 20 minutes).
- Remove from heat and let cool completely to room temperature.
- Preheat oven to 350°F (175°C). Generously grease a 13x9 inch baking dish.
- Using a melon baller or small spoon, scoop out the core of 6 ripe pears, removing seeds.
- Place pears cut-side up in the prepared baking dish.
- Using a pastry brush, evenly coat the pears with the cooled white wine mixture.
- Sprinkle pears with 2 tablespoons of granulated sugar.
- Bake for 20-25 minutes, or until the pears are fork-tender.
- Remove from the oven and let cool slightly.
- **Hazelnut Ice Cream:** In a small saucepan, combine 2 cups heavy cream, 3/4 cup granulated sugar, 1 vanilla bean (split and scraped), and 1 teaspoon vanilla extract.
- Cook over medium-high heat until it just begins to boil. Remove from heat.
- In a medium bowl, whisk 4 large egg yolks until smooth.
- Gradually whisk 1 cup of the hot cream mixture into the egg yolks, then pour the egg yolk mixture back into the remaining hot cream.
- Cook over medium-high heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon.
- Strain the mixture into a blender.
- Add 1/2 cup of toasted hazelnuts to the blender and pulse until finely ground.
- Strain the mixture into a stainless steel bowl, place the bowl in a larger bowl filled with ice water, and stir frequently until completely cool.
- Churn the mixture in an ice cream maker according to the manufacturer's instructions.
- Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours to firm up.
- To serve, place each pear in a mini tart shell (optional) and scoop hazelnut ice cream into the center of each pear.
- Garnish with extra chopped hazelnuts and fresh mint sprigs.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
299g
Fat
63g
Carbs
30g
