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Sherry-Mushroom Caviar Recipe
| Appetizers
Type: Sherry-Mushroom Caviar Free Cooking Recipe - Appetizers All good! Ingredients / Directions 1/4 cup(s) shallots minced1 tbsp margarine2 tbsp vegetable broth1 lb fresh mushroomsminced2 tbsp dry sherry1 tbsp fresh parsley minced1/2 teaspoon dried whole thyme1/4 teaspoon salt1/8 tea
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Brandy Blazer
| Drink Master
Cooking receipe to make Brandy Blazer under category Drink Master. You may find some video clips related to this receipe below. 1 cube Sugar 1 piece Orange Peel 2 oz BrandyCombine ingredients in old-fashioned glass. Light the liquid with a match, stir with long s
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Frost on the Pumpkin Pie Recipe
| Thanks Giving
Type: Frost on the Pumpkin Pie Free Cooking Recipe - Thanks Giving This is a good one! Ingredients / Directions Crust1 1/4 cup(s)s graham cracker crumbs3 tablespoons granulated sugar1/2 teaspoon cinnamon1/4 teaspoon nutmeg1/8 teaspoon cloves1/3 cup(s) buttermeltedFilling1 can vanilla
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Jalapeno Bread Recipe
| Bread
Type: Jalapeno Bread Free Cooking Recipe - Bread Outstanding! Ingredients / Directions 3/4 cup(s) sour cream1/8 cup(s) water1 egg3 cup(s)s all-purpose flour1 1/2 teaspoons salt2 tablespoons granulated sugar1/4 teaspoon baking soda1 cup(s) grated sharp Cheddar cheese3 tablespoons fresh
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Cooking receipe to make roast nashi pears with sesame praline ice cream under category General Recipes. You may find some video clips related to this receipe below.
roast nashi pears with sesame praline ice cream
Sesame praline ice cream
100g granulated sugar
100g sesame seeds
3 large egg yolks
50g caster sugar
150ml double cream
350ml full cream milk
Roasted pears
4 nashi pears
25g butter melted
1 tbsp soft brown sugar
First make the praline: place the granulated sugar in a small heavy saucepan with 2 tbsp cold water.
Heat very slowly over a low heat until the sugar dissolves then increase the heat to medium and cook without stirring for about 810 minutes or until you have a golden caramel.
Remove from the heat stir in the sesame seeds and pour immediately onto a lightly oiled baking tray.
Leave to become completely cold then break into chunks and grind briefly in a food processor until roughly chopped. (Or place in a plastic bag and crush with a rolling pin.)
For the ice cream whisk the yolks and caster sugar together until pale and thick.
Bring the cream and milk slowly to the boil.
Pour about half of this over the egg mixture whisking all the time.
Then return this to the pan whisk to combine then cook gently stirring until the mixture is just thick enough to coat the back of a spoon.
Cover tightly with cling film and cool.
Stir the praline into the cold custard then pour into an ice cream machine and churn.
Or pour the mixture into a shallow freeze container cover and freeze whisking every hour or so.
Meanwhile quarter the pears remove their cores and place in an ovenproof dish.
Pour over the melted butter then top with the sugar.
Place in a preheated oven (220C/425F/Gas 7) for about 35 minutes or until tender.
Serve with the ice cream.
Can serve with warm chocolate cake.
Serves 4
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