Bartlett Pear And Black Pepper Frozen Yogurt Recipes

Steps:

• Heat sugar and pepper in a 2- to 3-quart heavy saucepan over medium heat, stirring with a fork to heat sugar evenly, until it starts to melt, then stop stirring and cook, swirling pan occasionally so sugar melts evenly, until it is pale golden. Remove from heat.
• Whisk together cornstarch and milk, then add to caramel with 1/4 teaspoon salt (mixture will bubble and steam). Simmer, stirring, until caramel has dissolved and mixture is slightly thickened, 2 to 4 minutes. Strain through a fine-mesh sieve into a bowl, then whisk in yogurt. Chill until cold, about 8 hours.
• Freeze in ice cream maker, then transfer to an airtight container and put in freezer to firm up.

Steps:

• Preheat a grill to medium-high heat.
• Cut pears into thick slices (4 to 5 per pear). Place slices evenly in a large pan or bowl. Melt butter in a small saucepan over low heat. Pour melted butter over pears. Add brown sugar, cinnamon, and vanilla to pan and mix until pears are thoroughly coated with the mixture.
• Place pears directly onto hot grill. Cook for 3 to 4 minutes on each side. Remove pears and place in individual dessert bowls. Pour remaining butter mixture into a medium, grill-safe saucepan. Place saucepan on grill and cook, stirring, until boiling. Remove from heat.
• Place 2 scoops of vanilla ice cream over the pears in each bowl. Pour butter sauce over ice cream and serve.

Steps:

• Place yogurt in a fine strainer set over a bowl. Refrigerate for about 1 hour, until about 1 cup liquid had drained from the yogurt. Discard liquid; set yogurt aside.
• Meanwhile, peel core, and chop pears into 1/2-inch pieces. Combine pears, sugar, lemon juice, vanilla bean, peppercorns, and bay leaf in a medium saucepan and simmer over medium-low heat until the syrup thickens and pears are very soft, about 25 minutes. Remove and discard the vanilla bean and bay leaf.
• Set a medium bowl in an ice-water bath. Transfer pear mixture to a food processor and puree until smooth, about 2 minutes. Pass puree through a fine strainer into the bowl over the ice bath, discarding solids. Let stand until chilled.
• Remove from ice-water bath; whisk yogurt into pear mixture. Transfer to an ice cream maker and freeze according to manufacturer's instructions. If necessary, do this in 2 batches, keeping remainder refrigerated while freezing first batch.

Steps:

• Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
• Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
• Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
• Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.