Chantilly Ice Cream with Moulin Rouge Poached Pears

Name: Chantilly Ice Cream with Moulin Rouge Poached Pears
Prep time: 8 h 10 min
Cook time: 8 h 10 min
Total time: 8 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters packed brown sugar; 750 milliliters Chianti (recommended: Classico); 1 Tbsp grenadine; 2 Tbsps heavy cream, if needed; 237 milliliters orange juice; 4 slightly under-ripe pears; 1 Tbsp mulling spices (recommended: Morton and Bassett); 1 pint vanilla ice cream, softened in the refrigerator for 1 hour

Chantilly Ice Cream with Moulin Rouge Poached Pears

Chantilly Ice Cream with Moulin Rouge Poached Pears might be just the dessert you are searching for. One serving contains 526 calories, 4g of protein, and 11g of fat. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 6. From preparation to the plate, this recipe takes about 8 hours and 10 minutes. A mixture of orange juice, chianti, slightly under-ripe pears, and a handful of other ingredients are all it takes to make this recipe so yummy. It will be a hit at your Summer event. It is a good option if you're following a gluten free diet.

Instructions

For the pears:Use a vegetable peeler to peel pears.

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Vegetable

Pear

Equipment you will use

Peeler

Cut in half and use a melon baller to remove core.

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Melon

Equipment you will use

Melon Baller

Place in 4 to 5-quart slow cooker.

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Slow Cooker

Add orange juice and mulling spices.

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Orange Juice

Spices

Stir together wine and brown sugar.

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Brown Sugar

Wine

Pour over pears. If wine does not cover pears completely, add enough water or orange juice to cover.

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Orange Juice

Pear

Water

Wine

Cover slow cooker and cook on LOW for 6 to 8 hours, or until pears are fork-tender.

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Pear

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Slow Cooker

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.

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Heavy Cream

Grenadine

Ice Cream

Equipment you will use

Blender

Equipment

Ingredients

Servings:

237milliliters

packed brown sugar 750milliliters

Chianti (recommended: Classico)1Tbsp

grenadine 2Tbsps

heavy cream, if needed 237milliliters

orange juice 4

slightly under-ripe pears 1Tbsp

mulling spices (recommended: Morton and Bassett)1pint

vanilla ice cream, softened in the refrigerator for 1 hour

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.