This was printed in the Contra Costa Times a couple of months ago. I recently made it again as part of my NYE menu except I substituted some Riesling & served it w/ a pear galette. You can also use muscat if you wish.
- Sauternes Ice Cream
- Makes 1 quart
- 3/4 cups sugar
- 1 cup half-and-half
- 21/4 cups heavy cream
- Pinch salt
- 5 egg yolks
- 1/2 cup Sauternes, such as Chateau Suduiraut
- Wine-Poached Pears
- Serves 4
- Serve this with a small glass of Sauternes.
- 4 firm Bosc pears, peeled, split in half lengthwise and cored
- 3-4 cups Sauternes
- 3/4 cup sugar
- 2 cinnamon sticks
- Zest of 1 lemon
- 1 cup water
- 1. Whisk sugar, half-and-half, cream and salt in a pot. Bring to a boil. Lower heat to a simmer.
- 2. Place yolks in a large bowl and temper them slowly by ladling the hot cream into the yolks while whisking. Once you have half the cream tempered into your yolks, put it back into the pot with the remaining cream.
- 3. Cook over low heat, stirring continuously with a wooden spoon, until the custard coats the back of your spoon. Strain custard into a metal bowl. Fill a larger bowl with ice and place the bowl with your ice cream on top. Stir occasionally until custard is chilled.
- 4. Once custard has cooled down, whisk in the wine. Freeze according to your ice cream machine's instructions
- TO SERVE:
- Sauternes Ice Cream (see recipe)
- Toasted almonds or pistachios, optional
- Honey, optional
- 1. In a tall, medium pot, bring all ingredients (except pears) to a simmer. Put pears rounded-side down into the liquid. Cut a piece of parchment or brown paper into a circle to fit on top of pears. This keeps in the heat and ensures even cooking.
- 2. Keep heat on low. Continue cooking the pears until tender and pierceable with a fork, anywhere from 20 to 35 minutes. Can be made 2 days ahead to this point and stored in the poaching liquid in the refrigerator.
- 3. When ready to serve, gently rewarm pears in poaching liquid. Remove pears with a slotted spoon, and fan with a sharp knife. Place 1 fanned pear half on a plate, rounded side down. Place a scoop of ice cream inside pear half. Fan a second pear half along side. Drizzle with honey and sprinkle with toasted nuts.
- -- Rose Nape, Bridges Restaurant
|Amount Per Serving||%DV|
|Serving Size 356g|
|Recipe makes 4 servings|
|Calories from Fat 588||63%|
|Total Fat 66.86g||84%|
|Saturated Fat 41.19g||165%|
|Trans Fat 0.0g|
|Total Carbs 82.1g||22%|
|Dietary Fiber 0.0g||0%|