Grilled Bartlett Pears A La Mode Recipes

Steps:

• Make the waffles: Warm the milk and sugar in a medium saucepan over medium heat, whisking occasionally, until a thermometer registers 105 degrees F; remove from the heat. Sprinkle the yeast over the top and whisk to dissolve; let stand until foamy, about 5 minutes.
• Meanwhile, whisk the flour, nutmeg, salt and cloves in a large bowl; make a well in the center. Whisk the melted butter into the milk mixture, then pour into the well in the flour and whisk until almost smooth (a few small lumps are OK). Cover with plastic wrap and let stand at room temperature until the batter has doubled in size and is bubbly, about 1 1/2 hours.
• Preheat the oven to 200 degrees F. Put a wire rack on a baking sheet. Preheat a waffle iron according to the manufacturer?s directions, then lightly brush with melted butter. Stir the eggs and egg yolk and rum into the batter. (The batter will deflate.) Working in batches, fill the waffle iron about three-quarters full with batter and cook until golden and crisp, 3 to 7 minutes. Transfer the waffles to the rack and keep warm in the oven between batches.
• Make the topping: Combine the dulce de leche, rum and nutmeg in a small bowl; stir until smooth. Gradually add 2 to 3 teaspoons warm water until
• thin enough to drizzle. Top the waffles with ice cream and drizzle with the dulce de leche.

Steps:

• Mix all together in mixer until blended and pour into Gallon Pitchers. Place in cooler for transport. Line up 100 martini glasses, rim glasses with Banana Praline dust, if time allows, prior to service. Pour 3 1/2 ounces of drink into glasses, float 1/2-ounce of 151 on top and light with a torch. Add ice cube (frozen banana with orchid).

Steps:

• Place a small saucepan, over moderate heat and add butter. Work close to the stove and add apples and pear to the pot as you chop them. Sprinkle the fruit with brown sugar, a teaspoon of lemon juice and nutmeg. Add cider and raise heat a little. Allow liquid to come to a boil, then add cranberry sauce to the pot. When sauce returns to a boil, turn heat back to moderate, and cook sauce 5 minutes until apples and pears are softened but sauce remains fairly chunky in consistency. Spoon the warm fruit sauce over pound cake slices and top with scoops of vanilla ice cream.

Steps:

• Place 2 cups frozen peach slices in a bowl and defrost on high 3 minutes in microwave.
• Slice a whole pound cake, 1-inch thick slices. Arrange pieces in a single layer in a 9 by 13-inch baking dish, trimming slices as necessary to fit the shape of the baking dish.
• Remove defrosted peaches from microwave and stir in 1/2 pint fresh raspberries. Cover the cake evenly with fruit and let stand until ready to serve dessert. Cake can set, covered, up to several hours.
• Cut cake and serve in dessert cups or fancy cocktail glasses topped with small scoops of ice cream.

Steps:

• Mix all of the dry ingredients, for the crust, together in a bowl. Add the beaten egg and the butter, and mix well until thoroughly combined.
• Combine all of the filling ingredients in a medium bowl.
• Mix all of the dry ingredients for the crisp in a bowl, then add the butter and mix until "crumbly."
• Preheat the oven to 350 degrees F.
• Put the crust into the bottom of a warmed cast iron pan, forming a crust that comes up the sides of the pan. Add the filling and spread evenly. Trim any remaining crust that rises above the peanut butter mixture. Top with the crisp mixture and bake for 25 to 30 minutes.
• Mix the ice cream, preserves, and syrup until combined. Put the mixture in the freezer to harden and serve with the PB crisp.

Steps:

• Preheat the oven to 250 degrees F. Cut the baguette on the diagonal into eight 1/2-inch-thick slices. Whisk the eggs, half-and-half, sugar and 3 tablespoons rum in a large baking dish. Add the bread and soak, turning occasionally, about 10 minutes. (Remove before the bread is soggy.)
• Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add half of the bread and cook until golden brown and cooked through, about 4 minutes per side. Transfer to a baking sheet and keep warm in the oven. Add the remaining 1 tablespoon butter to the skillet and repeat with the remaining bread.
• Meanwhile, mix the maple syrup and the remaining 1 tablespoon rum in a small microwave-safe bowl; microwave until warm, about 1 minute. Serve the French toast with the maple-rum syrup and ice cream.

Steps:

• Spray a grill safe baking dish with cooking spray.
• Cut pears in half from the top and remove seed.
• Place face down in baking dish and cover with remaining ingredients.
• Cover and place on preheated grill for about 15 minutes.

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.

Steps:

• Preheat grill to med-high.
• Cut pears into thick slices and place evenly in a large pan.
• Melt butter in a small saucepan over low heat.
• Pour melted butter over pears.
• Add brown sugar, cinnamon, and vanilla and mix until pears are completely coated with the mixture.
• Place pears directly onto hot grill.
• Cook 3 to 4 minutes on each side.
• Remove from grill and place in individual serving bows.
• Pour remaining butter mixture into a medium, grill safe saucepan (if you like, add a little of your favorite liquor). Cook until just boiling.
• Place scoops of vanilla ice cream over the pears in each bowl.
• Drizzle sauce over ice cream and serve.