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.
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.
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.
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.