Pear Sundaes Recipes

Steps:

• In a med saucepan, combine sugar, water & candies. Bring mixture to a boil, stirring constantly. Reduce heat to med & boil mixture for 10 min, stirring occ.
• Remove from heat & cool at least 20 min b4 using (or cool, cover & refrigerate to store).
• To Assemble Sundaes: Scoop ice cream into 6 dessert dishes & spoon sliced pears over ea sundae. Spoon cinnamon sauce over ice cream & sprinkle w/more cinnamon candies. Serve immediately & store any leftover sauce in refrigerator.
• NOTE: W/the combined sweetness of the canned pears, cinnamon candies & ice cream used for the sundaes -- I would be inclined to reduce the sugar amt in the sauce to 1/2 cup.

Steps:

• Place the sugar in a small saucepan and cook over medium heat until it has melted and begins to bubble, 1 to 2 minutes. Continue cooking until it turns light amber in color, 1 to 2 minutes longer, making sure to watch very closely to prevent burning. Immediately add the butter and cream and whisk until combined (it will bubble and boil, but just keep whisking!).
• Add the diced Asian pear to the caramel and cook until the pear is al dente, 2 to 3 minutes. Stir in the vanilla and salt and serve over your favorite ice cream with a dollop of whipped cream.

Steps:

• 1. In a large saucepan, bring the juice, sugar, cinnamon sticks, and cloves to a boil. Add the pears and reduce the heat to simmer until tender, about 10 minutes.
• 2. Transfer the pears to a serving dish and boil the pomegranate juice until syrupy and reduced to ½ cup, about 10 minutes. Discard the spices; let the syrup cool slightly.
• 3. Arrange 1 pear half and 1 ice cream scoop in each serving dish. Drizzle the syrup on top and serve immediately.
• Tip: The pears and syrup can be refrigerated in an airtight container for up to 2 days before serving with ice cream.

Steps:

• Bring water, honey and orange peel to boil in heavy medium saucepan. Add pears. Cover and simmer over medium-low heat until pears are tender but still firm, about 12 minutes. Refrigerate pears in poaching liquid until cold, about 3 hours. (Pears can be prepared 1 day ahead.)
• Slice pears. Arrange slices decoratively in 2 dishes. Top with 1 scoop vanilla ice cream. Drizzle chocolate syrup over. Garnish with whipped cream and grated chocolate.

Steps:

• In a medium saucepan, melt butter over medium heat and then add pears, cranberries, sugar, cinnamon, orange zest, and juice. Cook, stirring occasionally, until the fruit has softened and the liquid has reduced slightly, 10 to 15 minutes. Transfer to a serving bowl to cool before serving, at least 15 minutes.
• To serve, scoop ice cream into bowls, top with cranberry-pear compote, and sprinkle with gingersnaps.

Steps:

• In a skillet, combine 1/4 cup brown sugar, 2 tablespoons butter and 1/4 teaspoon cinnamon; cook and stir until sugar dissolved. Add pears; cook until tender.
• In a bowl, combine the eggs, milk, vanilla, nutmeg, and remaining brown sugar and cinnamon. Dip bread in egg mixture to coat each side. Melt remaining butter in a skillet. Fry bread over medium heat for 2 minutes on each side or until golden brown. Top with ice cream and pear mixture.

Steps:

• Place the almonds in a bowl and add the icing sugar and water. Stir until the almonds are evenly coated and heat up a medium sized frying pan. Add the almonds and stir until caramelised. Set aside.
• Melt the chocolates, syrup and 150ml of the double cream over a pan of barely simmering water. Stir every now and again until melted, then take off the heat until stir until smooth.
• Whip the remaining 150ml of double cream until thick but still soft. Roughly chop the almonds.
• Add one scoop of ice cream to each sundae glass or bowl. Place a pear halve on top, followed by a dollop of thick cream. Sprinkle over some almonds and repeat again with ice cream, pear and cream, leaving the almonds out this time.
• Pour the warm chocolate sauce on the top of each glass and sprinkle some almonds on top. Eat straight away.