MMMMM----- Recipe via Meal-Master (tm) v8.01
  
       Title: Red Pear Sorbet & “Ice Cream” W/ Pralines & Ca
  Categories: Dessart, Chocolate
       Yield: 4 servings
  
 MMMMM-------------------KAREN PHILLIPS CBTX40A------------------------
 
 MMMMM----------------------RED PEAR SORBET---------------------------
       3    Ripe red pears;
            -(Preferably Bartlett)
       1 T  Fresh lemon juice
       1 c  Water
       6 T  Granulated sugar
     1/4 t  Finely chopped lemon zest
 
 MMMMM-----------------PRALINES & CARAMEL SABAYON----------------------
     1/2 c  + 2 tbsp granulated sugar
       2    Egg yolks
     1/8 t  Fresh lemon juice
      16 lg Pecan halves
       4 T  Heavy cream
       1    Egg
            White Chocolate “Ice Cream”
  
   EQUIPMENT: Measuring spoons, measuring cup, zester or
   vegetable peeler, paring knife, cutting board, cook’s
   knife, hand grater, 2 stainless steel bowls (1 large),
   2 1/2-qt saucepan, whisk, instant-read test
   thermometer, ice-cream freezer, dinner fork, nonstick
   baking sheet, 2 2-qt plastic containers, double boiler
   
   Core and quarter the pears (do not peel). Grate the
   pear quarters, then place the grated pear in a
   stainless steel bowl and toss with 1 tablespoon lemon
   juice. Refrigerate until needed. Heat the water,
   sugar, and lemon zest in a 2 1/2-qt saucepan over
   medium-high heat. Whisk to dissolve sugar. Bring to a
   boil and boil for about 5 minutes until slightly
   thickened.
   Pour the hot sugar mixture over the grated pear and
   stir. Cool in an ice-water bath to a temperature of 40
   to 45 degrees, about 15 minutes. When cold, freeze in
   an ice-cream freezer following the manufacturer’s
   instructions. Transfer the semi-frozen sorbet to a
   plastic container then freeze for several hours.
   Serve within 2 days.
   
   Directions Continue>>>
  
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