Caramelized Pears with Toasted Hazelnuts and Chocolate Sorbet

Name: Caramelized Pears with Toasted Hazelnuts and Chocolate Sorbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 8 firm-ripe Bosc pears with stems; 237 milliliters brandy; 237 milliliters granulated sugar; 237 milliliters hazelnuts; 1 Tbsp fresh lemon juice; 2 pints chocolate sorbet; 3 Tbsps superfine sugar; 59 milliliters unsalted butter

Watching your figure? This gluten free and vegetarian recipe has 577 calories, 5g of protein, and 16g of fat per serving. This recipe serves 8. This recipe covers 9% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 45 minutes. A mixture of superfine sugar, brandy, chocolate sorbet, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Preheat oven to 35

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Oven

Line a large rimmed baking pan with parchment paper.

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Baking Paper

Baking Pan

Spread hazelnuts in another (unlined) baking pan and bake just until beginning to turn golden under skins, 5 to 7 minutes.

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Hazelnuts

Spread

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Baking Pan

Oven

Pour into a clean kitchen towel and rub to remove as many skins as possible.

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Dry Seasoning Rub

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Kitchen Towels

In a large ovenproof frying pan, mix hazelnuts with superfine sugar.

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Superfine Sugar

Hazelnuts

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Frying Pan

Bake until sugar is lightly browned, about 20 minutes.

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Sugar

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Oven

Remove from oven and stir immediately.

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Oven

Place over medium-high heat on the stove and cook, stirring constantly with a wooden spoon, until sugar is melted and golden brown, about 2 minutes.

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Sugar

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Wooden Spoon

Stove

Pour immediately into the lined pan and separate hazelnuts gently with spoon.

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Hazelnuts

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Frying Pan

Let cool.

Meanwhile, peel pears, leaving them whole and with stems intact. With the large end of a melon baller, scoop bottoms of cores from pears; then with the smaller end, dig deeper and scoop out seeds.

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Melon

Pear

Seeds

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Melon Baller

Cut a thin slice off bottoms so pears stand flat.

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Pear

Preheat oven to 40

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Oven

Melt butter in a large ovenproof frying pan over medium-high heat. When it starts to brown, add pears and cook, gently turning occasionally with 2 wooden spoons, until golden brown all over, 5 to 7 minutes.

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Butter

Pear

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Wooden Spoon

Frying Pan

Sprinkle pears with granulated sugar and continue cooking and turning pears until sugar is caramelized and thick, about 5 minutes.

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Sugar

Pear

Remove pan from heat and add the brandy. Return to heat and boil until liquid is reduced to a thick, bubbly syrup, 10 to 12 minutes.

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Brandy

Syrup

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Frying Pan

Pour in 1/2 cup very hot water and stand pears upright in pan. Bring liquid to a boil; transfer pan to oven.

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Pear

Water

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Oven

Frying Pan

Bake, basting every 15 minutes, until pears are tender when pierced and liquid has thickened again and is dark gold, 25 to 30 minutes. If liquid reduces too quickly, add more water, 1/4 cup at a time.

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Pear

Water

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Oven

Let pears cool slightly in liquid, basting often.

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Pear

Transfer pears to shallow bowls. Stir lemon juice into syrup, then spoon over pears.

Ingredients you will need

Lemon Juice