Amaretto-Poached Pear Gelato

Amaretto-Poached Pear Gelato could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. One serving contains 1179 calories, 17g of protein, and 48g of fat. For $4.32 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 3. It works well as a main course. 31 person were impressed by this recipe. A mixture of whole milk, granulated sugar, heavy cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes about 3 hours and 35 minutes. It is brought to you by Leites Culinaria. Overall, this recipe earns a solid spoonacular score of 67%. Riesling & Amaretto Poached Peaches, Spiced Poached Pears with Crème Fraîche and Amaretto Cookies, and Poached Pear Surprise are very similar to this recipe.

Servings: 3

Preparation duration: 35 minutes

Cooking duration: 180 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a large saucepan over medium heat, combine the pear or apple juice, amaretto, and 1/2 cup sugar, stirring until the sugar is dissolved. Add the pears and poach (that is to say, gently simmer the pears), turning occasionally, until tender but not falling apart, 35 to 40 minutes. Using a slotted spoon, transfer the pears to a plate.2. Continue to simmer the cooking liquid until it’s reduced somewhat and slightly thickened but not quite syrup-like, about 20 minutes. Set aside to cool. Stir in the cream. Cover and refrigerate the pears and liquid separately until chilled through.3. In a medium saucepan over medium heat, combine the milk and salt and heat until bubbles form around the edges of the pan. Remove from the heat and cover to keep warm.4. In a blender or food processor, blend the remaining 2/3 cup sugar and egg yolks until very thick and smooth. With the machine running, gradually add the hot milk in a slow, steady stream. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, 6 to 8 minutes. Remove the pan from heat and place it in a bowl of ice water, stirring for 2 minutes to help cool the custard mixture. Cover and refrigerate the custard mixture for at least 2 hours, or until thoroughly chilled.5. Coarsely chop 6 of the pear halves; refrigerate the remaining 6 for serving. In a blender or food processor, puree the chilled custard and the chopped pears until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.6. To serve, arrange a pear half on each plate. Reheat the reduced cooking liquid. Scoop some gelato onto each pear half, spoon some of the reduced cooking liquid over the gelato, and garnish with the chopped hazelnuts.

 

Step by step:

1. In a large saucepan over medium heat, combine the pear or apple juice, amaretto, and 1/2 cup sugar, stirring until the sugar is dissolved.

2. Add the pears and poach (that is to say, gently simmer the pears), turning occasionally, until tender but not falling apart, 35 to 40 minutes. Using a slotted spoon, transfer the pears to a plate.

3. Continue to simmer the cooking liquid until it’s reduced somewhat and slightly thickened but not quite syrup-like, about 20 minutes. Set aside to cool. Stir in the cream. Cover and refrigerate the pears and liquid separately until chilled through.

4. In a medium saucepan over medium heat, combine the milk and salt and heat until bubbles form around the edges of the pan.

5. Remove from the heat and cover to keep warm.

6. In a blender or food processor, blend the remaining 2/3 cup sugar and egg yolks until very thick and smooth. With the machine running, gradually add the hot milk in a slow, steady stream. Return the mixture to the saucepan and cook over medium heat, stirring constantly with a wooden spoon, until the mixture thickens slightly and coats the back of the spoon, 6 to 8 minutes.

7. Remove the pan from heat and place it in a bowl of ice water, stirring for 2 minutes to help cool the custard mixture. Cover and refrigerate the custard mixture for at least 2 hours, or until thoroughly chilled.

8. Coarsely chop 6 of the pear halves; refrigerate the remaining 6 for serving. In a blender or food processor, puree the chilled custard and the chopped pears until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

9. To serve, arrange a pear half on each plate. Reheat the reduced cooking liquid. Scoop some gelato onto each pear half, spoon some of the reduced cooking liquid over the gelato, and garnish with the chopped hazelnuts.

Nutrition Information:

covered percent of daily need