Flambeed Cinnamon Pears in Voul-Au-Vents with Cardamom Ice Cream
- 4 tablespoons unsalted butter
- 4 pears, sliced (Bosc or Anjou)
- 1 teaspoon ground cinnamon
- 2 tablespoons superfine sugar
- 1 cup pear brandy
- 2 sheets frozen puff pastry, 1 (17.3-ounce) package, thawed, each sheet cut into 12 squares
- 1 large egg beaten to blend with 1 tablespoon water, for glazing
- 1 tablespoon superfine sugar
- 4 cups half-and-half
- 1 cup sugar
- Pinch salt
- 5 egg yolks
- 2 teaspoons freshly ground cardamom
DirectionsFor the pears: For the Voul-Au-Vents: For the Cardamom Ice Cream: For the pears:
In a large saute pan over medium heat, add butter, pears, cinnamon and sugar, tossing to coat. When the pears begin to brown, add the brandy and flame. Reduce the sauce by 1/2 and serve in pre-made voul-au-vents with a scoop of cardamom ice cream.
For the Voul-Au-Vents:
Preheat oven to 400 degrees F. Lay puff pastry onto a cutting board and cut into 5 by 5-inch squares. Dock the center of the pastry so that it will not rise. Brush tops of pastry with egg glaze. Sprinkle lightly with sugar. Bake until pastries are golden brown, about 15 minutes.
For the Ice Cream:
In a non-reactive saucepan, combine the half and half, sugar, and salt, over medium heat. Bring up to a scalding point. Remove from the heat.
Beat the egg yolks and cardamom in a bowl. Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used. Pour the mixture back into the saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon. Remove from the heat and cool completely. Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time.
Recipe courtesy Emeril Lagasse, 2007