Chantilly Ice Cream With Poached Pears Recipes

Steps:

• For the pears: Use a vegetable peeler to peel pears. Cut in half and use a melon baller to remove core. Place in 4 to 5-quart slow cooker.
• Add orange juice and mulling spices.
• Stir together wine and brown sugar. Pour over pears. If wine does not cover pears completely, add enough water or orange juice to cover.
• Cover slow cooker and cook on LOW for 6 to 8 hours, or until pears are fork-tender.
• For the Chantilly ice cream: Place ice cream in blender with grenadine. Blend to combine. If ice cream has not softened enough to blend, add 1 to 2 tablespoons heavy cream.

Steps:

• In a medium mixing bowl combine pudding, whipped topping, and almond extract. Gently fold together until just combined. Arrange 3 pears in each serving dish. Top with 1/4 cup of the whipped topping mixture. Garnish with a tablespoon of toasted almonds.

Steps:

• Peel 4 firm, ripe Bosc pears, and core from the bottom using a melon baler, leaving stems intact. In a 2-qart microwave-safe dish with a lid, place 2 tablespoons light-brown sugar and 1 tablespoon unsalted butter, and add pears. Cover, and microwave on high until the pears are tender enough to pierce with a knife, 10 to 12 minutes (timing will vary depending upon ripeness of pears). Don't be concerned if pears fall over on their sides as they cook. Carefully uncover, as dish lid will release steam.
• Transfer cooked pears to four shallow serving bowls, leaving juices behind. Add 1/4 cup vanilla ice cream to the juices of the dish; stir until smooth and saucy. Dividing evenly, spoon sauce around the pears; serve at room temperature or chilled.
• Whip the cream: In a large bowl, whisk remaining 2/3 cup cream and granulated sugar until soft peaks form.
• Assemble: In each of eight shallow dishes, arrange 2 banana halves lengthwise. Place 2 scoops ice cream on bananas. Top with butterscotch sauce, whipped cream, and, if desired, peanuts and a cherry.

Steps:

• For the pears: Use a vegetable peeler to peel pears. Cut in half and use a melon baller to remove core. Place in 4 to 5-quart slow cooker. Add orange juice and mulling spices. Stir together wine and brown sugar. Pour over pears. If wine does not cover pears completely, add enough water or orange juice to cover. Cover slow cooker and cook on LOW for 6 to 8 hours, or until pears are fork-tender. For the Chantilly ice cream: Place ice cream in blender with grenadine. Blend to combine. If ice cream has not softened enough to blend, add 1 to 2 tablespoons heavy cream.