Caramelized Pears

Credit: Mathilde de l'Ecotais

Sugar tart, milk jam ice cream

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Ingredients (10 people)


Step 1: Preparing the milk jam ice cream

Mix all of the ingredients – except the milk jam – and heat to 183°F (84°C) in a double boiler. Let cool to 39°F (4°C), let sit for 24 hours, then process in the ice cream maker. Remove from the ice cream maker, fold in the milk jam without stirring too much to obtain a marbled effect. Set aside in the freezer.

Step 2: Preparing the caramelized pears

Quarter and seed the pears. Set 2 or 3 aside. Prepare a brown butter and sauté the pears in it with some sugar to caramelize them. Once the pears have browned well, deglaze with pear liqueur.

Remove the pears and reduce the juice to a light syrup. Set aside.

Dice the remaining pears into a brunoise and caramelize them in the same manner. Set aside.

This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits

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