Poached Seckel Pear with Pomegranate, Cabrales Cheese, and Szechuan Pepper Ice Cream

Name: Poached Seckel Pear with Pomegranate, Cabrales Cheese, and Szechuan Pepper Ice Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 315 milliliters (125 g 4.4 oz) almond flour; 113 grams oz Cabrales cheese, cut into eight 1/2-inch-thick slices; 9 larges (160 g 5.6 oz) egg yolks; 2 larges (100 g 3.5 oz) eggs; 1 Tbsp (10 g 0.35 oz) all-purpose flour; 118 milliliters (125 g 4.4 oz) granulated sugar; 237 milliliters (250 g 8.8 oz) heavy cream; 473 milliliters (500 g 17.6 oz) poaching liquid from Poached Pears with Pomegranate; 8 Seckel pears, peeled (you will core them after they are poached); 3 to 5 turns freshly ground black pepper; 3 Tbsps (20 g 0.7 oz) Szechuan peppercorns; 946 milliliters (1 kg 2.2 lb) pomegranate juice; 9 Tbsps (125 g 4.4 oz) unsalted butter; 710 milliliters (750 g 26.4 oz) whole milk

Need a vegetarian side dish? Poached Seckel Pear with Pomegranate, Cabrales Cheese, and Szechuan Pepper Ice Cream could be an outstanding recipe to try. One serving contains 704 calories, 13g of protein, and 43g of fat. This recipe serves 8. If you have almond flour, cabrales cheese, granulated sugar, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Summer. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Szechuan Pepper Ice Cream

Ingredients you will need

Ice Cream

Pepper

In a medium saucepan, combine the milk, cream, and peppercorns and cook over medium-high heat until the mixture comes to a gentle boil.

Ingredients you will need

Peppercorns

Cream

Milk

Equipment you will use

Sauce Pan

Remove the pan from the heat, cover, and allow to infuse for 20 minutes.

Equipment you will use

Frying Pan

Strain the milk mixture and return it to the saucepan. Reheat until the mixture just begins to boil.

Ingredients you will need

Milk

Equipment you will use

Sauce Pan

Remove from the heat.

In a medium bowl, whisk together the egg yolks and sugar vigorously until pale.

Ingredients you will need

Egg Yolk

Sugar

Equipment you will use

Whisk

Bowl

Whisk about 1/2 cup of the hot milk mixture into the yolks, then return this mixture to the saucepan with the remaining milk mixture and cook over medium heat, stirring constantly with a wooden spoon, until it thickens enough to coat the back of the spoon and reaches 175°F (79°C) on an instant-read thermometer; do not let the mixture boil, or the egg yolks will curdle.

Ingredients you will need

Egg Yolk

Milk

Equipment you will use

Wooden Spoon

Kitchen Thermometer

Sauce Pan

Whisk

Remove the pot from the heat. Pass the ice cream base through a fine-mesh sieve into a bowl. Set the bowl in an ice bath and stir frequently until cold. Cover the bowl and refrigerate the ice cream base for at least 4 hours.

Ingredients you will need

Ice Cream

Base

Ice

Equipment you will use

Sieve

Bowl

Pot

Process the base in an ice cream machine according to the manufacturer's instructions (be careful not to overchurn the ice cream or it will become grainy).

Ingredients you will need

Ice Cream

Base

Equipment you will use

Ice Cream Machine

Transfer the ice cream to an airtight container and freeze until ready to serve.

Ingredients you will need

Ice Cream

Poached Pears with Pomegranate

Ingredients you will need

Pomegranate

Pear

In a medium saucepan, bring the pomegranate juice and black pepper to a boil over medium-high heat.

Ingredients you will need

Pomegranate Juice

Black Pepper

Equipment you will use

Sauce Pan

Add the pears and reduce the heat to medium-low. Poach the pears in the simmering juice until tender, about 15 minutes. Cool completely at room temperature.

Ingredients you will need

Juice

Pear

Transfer the pears, still in the liquid, to an airtight container and refrigerate until ready to serve.

Ingredients you will need

Pear

Pomegranate Sauce

Ingredients you will need

Pomegranate

Sauce

Pour the poaching liquid in a small saucepan and bring to a boil over medium-high heat. Continue to boil the liquid until it has reduced by half, about 15 minutes. Pass the syrup through a fine-mesh sieve into a bowl and cool.

Ingredients you will need

Syrup

Equipment you will use

Sauce Pan

Sieve

Bowl

Baked Almond Diamonds

Ingredients you will need

Almonds

Preheat the oven to 375°F (191°C). Coat the bottom and sides of a 9-inch square baking pan with nonstick cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Oven

In the bowl of a stand mixer fitted with the paddle attachment, mix together the butter and sugar on medium speed until creamy and well blended, about 2 minutes.

Ingredients you will need

Butter

Sugar

Equipment you will use

Stand Mixer

Bowl

Add the almond flour and mix until blended. Reduce the mixer speed to medium-low and add the eggs, one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.

Ingredients you will need

Almond Flour

Egg

Equipment you will use

Blender

Bowl

Add the flour and mix until blended. Scrape the almond mixture into the prepared pan, smoothing it into an even layer.

Ingredients you will need

Almonds

All Purpose Flour

Equipment you will use

Frying Pan

Bake for 18 to 22 minutes, or until golden brown.

Equipment you will use

Oven

Place the pan on a wire rack and cool completely.

Equipment you will use

Wire Rack

Frying Pan

Using a 2-inch-long by 1-inch-wide diamond-shaped pastry cutter, cut out 8 diamonds of baked almond cream. Store in an airtight container until ready to use.

Ingredients you will need

Almonds

Cream

Equipment you will use

Pastry Cutter

Assembly

Cut each Poached Pear with Pomegranate in half crosswise and remove the cores from the bottom halves.

Ingredients you will need

Pomegranate

Pear

Place each pear bottom standing up on a plate and top with a slice of Cabrales cheese. Replace the pear tops. Glaze the pears with some of the Pomegranate Sauce, letting some of the sauce drip onto the plates.

Ingredients you will need

Pomegranate

Cheese