Pear Ice Cream With Spiced Pear Compote Recipes

Steps:

• Combine milk, cream, and cinnamon stick in a medium saucepan over medium-low heat. Heat until small bubbles appear around the edge. Remove from heat, cover, and let steep for 30 minutes.
• In a large saucepan over medium-high heat, cook pears for 45 minutes, or until they make a thick sauce. Let cool a bit, then puree in a food processor or blender.
• Beat together egg yolks and sugar in a small bowl. Bring milk mixture back to a simmer, and whisk about 1 cup hot milk into egg mixture. Return to pan, and cook over low heat, stirring constantly with a wooden spoon until thick enough to coat the spoon, about 5 minutes.
• Stir puree into ice-cream base. Chill, then stir in brandy, if desired. Freeze in an ice-cream maker according to manufacturer's instructions. Store in an airtight plastic container up to 2 weeks.

Steps:

• For ice cream:
• Combine pears, pear nectar and lemon juice in heavy medium saucepan. Bring to boil over medium-high heat. Transfer to processor; puree until smooth. Chill until cold.
• Whisk yolks and sugar in medium bowl to blend. Bring 1 cup cream to simmer in heavy medium saucepan. Gradually whisk hot cream into yolk mixture. Return to same saucepan. Scrape seeds from vanilla bean into mixture; add bean. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 7 minutes (do not boil). Pour through strainer into bowl. Mix in 1 cup cream. Cool 15 minutes.
• Add corn syrup and 3 cups pear puree to custard and whisk until blended (reserve any remaining pear puree for another use). Chill custard until cold, at least 4 hour or overnight.
• Transfer custard to ice cream maker. Process according to manufacturer's instructions. Transfer to covered container and freeze. (Can be made 2 days ahead.)
• For compote:
• Combine wine, sugar and cloves in heavy large saucepan. Scrape seeds from vanilla bean into saucepan; add bean. Stir over medium heat until sugar dissolves. Bring to boil. Add pears; simmer until tender, about 5 minutes. Using slotted spoon, transfer pears to medium bowl. Boil liquid in saucepan until slightly thickened and syrupy, adding any juices from bowl of pears, about 12 minutes. Pour over pears. Chill until cold, at least 4 hours or overnight. Discard vanilla bean and cloves (Can be made 1 day ahead. Cover and keep chilled.)
• Scoop ice cream into goblets. Spoon pears and syrup over and serve.

Steps:

• In a large cast-iron or other heavy skillet, combine the first nine ingredients and, if desired, cayenne. Cook over medium-high heat until butter is melted, 1-2 minutes, stirring occasionally., Add pears; bring to a boil. Reduce heat to medium; cook, uncovered, until sauce is slightly thickened and pears are crisp-tender, 3-4 minutes, stirring occasionally. Cool slightly. If desired, top with mint.

Steps:

• Combine first 7 ingredients in heavy large saucepan. Stir over medium heat until sugar dissolves and mixture comes to simmer. Add pears and return mixture to simmer. Reduce heat and simmer slowly until pears are tender when pierced with knife, about 25 minutes. Transfer pears to plate. Boil liquid in saucepan until reduced to 3 cups, about 20 minutes. (Can be made 1 day ahead. Cover and chill pears in poaching liquid. Before serving, rewarm over medium-low heat until pears are heated through.)
• Arrange 1 warm pear and 1 scoop of ice cream on each of 4 plates. Drizzle some poaching liquid over. Sprinkle with biscotti crumbs. Garnish with orange peel strips, if desired, and serve.

Steps:

• Drain pears, reserving syrup; set the pears aside. In a small saucepan, combine the syrup, brown sugar, nutmeg and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring frequently. Add pears and simmer for about 5 minutes more or until heated through.