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Ingredients
- 4 x Pears -- peeled, and Sprinkled with lemon
- 1 x Lemon
- 1 quart Water
- 10 ounce Sugar
- 1 x Orange
- 1 sm Container vanilla ice cream
- 1 x Recip
- 10 ounce Sugar
- 2 ounce Water Just sufficient to heat the Sugar
- 1 ounce Cream -- warm
- 2 ounce Butter Caramel sauce -- made ahead
Directions
- Cut the very top of the pears off and save for garnish. Next, peel the pears, core, and sprinkle with lemon juice. Set aside. Bring the water to a boil and add in the sugar, orange juice, and the pears. Make sure the pears are covered to the top with the water. Cover the pan with a lid and simmer till cooked. If ripe, they should cook very fast. Remove the pears when done, stand on a plate, and chill to cold. Fill the pears with vanilla ice cream. Caramel Sauce: Put the sugar and water in a saucepan and cook on med-high till it turns brown, but do not burn. Do not stir the mix. When the sugar is colored, remove the pan from the heat. Be careful not to burn yourself as the sugar will be very "warm". Carefully, and quickly, stir the "warm" cream and butter into the sugar mix. Let the caramel sauce cold. -Note: The water gives the sauce the shine, not the butter. You can thin the sauce with a little cream to use any leftover the next day. -Place caramel sauce on a plate, and place the pear on the sauce. Garnish with the saved pear top.
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