Chantilly Ice Cream with Moulin Rouge Poached Pears

Total Time:
8 hr 10 min
Prep:
10 min
Cook:
8 hr

Yield:
6 servings
Level:
Easy

Ingredients
  • For the pears:
  • 4 slightly under-ripe pears
  • 1 cup orange juice
  • 1 to 2 tablespoons mulling spices (recommended: Morton and Bassett)
  • 1 (750-ml) bottle Chianti (recommended: Classico)
  • 1 cup packed brown sugar
  • For the Chantilly ice cream:
  • 1 pint vanilla ice cream, softened in the refrigerator for 1 hour
  • 1 tablespoon grenadine
  • 2 tablespoons heavy cream, if needed
  • For the pears:
Directions
For the pears:
  • Use a vegetable peeler to peel pears. Cut in half and use a melon baller to remove core. Place in 4 to 5-quart slow cooker.

  • Add orange juice and mulling spices.

  • Stir together wine and brown sugar. Pour over pears. If wine does not cover pears completely, add enough water or orange juice to cover.

  • Cover slow cooker and cook on LOW for 6 to 8 hours, or until pears are fork-tender.

For the Chantilly ice cream:
  • Place ice cream in blender with grenadine. Blend to combine. If ice cream has not softened enough to blend, add 1 to 2 tablespoons heavy cream.


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