Recipe courtesy of Sandra Lee
Episode: Midnight Musical
Save Recipe Print
Chantilly Ice Cream with Moulin Rouge Poached Pears
Total:
8 hr 10 min
Prep:
10 min
Cook:
8 hr
Yield:
6 servings
Level:
Easy
Total:
8 hr 10 min
Prep:
10 min
Cook:
8 hr
Yield:
6 servings
Level:
Easy

Ingredients

For the pears:
For the Chantilly ice cream:

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories