Baked Pears with Vanilla Ice Cream

I was half listening to Lynn Rosetto of the Splendid Table and she was describing a baked pear dessert she had with ice cream that she had when she was a child. It sounded delicious and so simple to make. I decided to give it a try just as she said you put the pears in when you sit down to eat dinner. The smell of cinnamon is wonderful along with the pleasing sound of the ice cream maker in the pantry churning up some delicious vanilla ice cream. The kids were so excited - wanting to know why they smelled cinnamon.

I just loved the combination of the warm pears with the cold vanilla ice cream (see below for recipe).

Baked Pears

2 d’anjou pears, peeled, cored and cut into wedges

1 tablespoon of fresh squeezed lemon juice

Zest of 1 lemon

1 to 2 tablespoons brown sugar

1 teaspoon cinnamon

2 to 3 tablespoons of cold butter, cubed

Preheat oven to 425 degrees Fahrenheit

Toss prepared pears in a medium bowl with lemon juice.

Add the lemon zest, brown sugar, and cinnamon and coat pears thoroughly.

Pour pears into a baking dish.

Sprinkle cold cubed butter on top of pears.

Bake at 425 degrees Fahrenheit for 30 minutes.

Increase oven temperature to 500 degrees Fahrenheit for 10 more minutes to get the sugar good and caramelly.  Watch closely at this point.

Vanilla Philadelphia Style Recipe

Preparation Time: 5 minutes

2 cups (473 ml) of half and half (1 cup of heavy cream and 1 cup of whole, full fat milk)

1 cup (237 ml) heavy cream

2/3 (128 grams) cup sugar

Dash of salt

1 (12 grams) tablespoon of vanilla

Mix all ingredients together (we do this in a plastic pitcher and mix with an emulsifier hand blender-whisking works too).

Refrigerate for 30 minutes or longer

Mix in your ice cream maker as directed.

Pear and Parsnip Puree

This year my goal is to be healthy. I tried to eat 9 servings of fruits and vegetables after a new report came out that we should be eating not 5 or 7 servings but 9 servings of fruit and vegetables a day, but that turned into always thinking about how and when I could get my next serving in. If I wasn't eating all the time, I was thinking about how I could fit the vegetables in.  I tried the 9 a day for a week and now I am back to the 5 fruits and vegetables a day. I can manage the 5. 

I heard this puree mentioned on the radio and never having parsnips before, I decided to try new things. I was surprised by the smell and flavor of parsnips - they have an spice sort of like licorice and there is a sweetness to them. If you are trying to get your 5 or 7 a day in try this. 

Pear  and Parsnip Puree

serves 4

6 cups parsnips, peeled and chopped into 1/2" slices

2 carrots, peeled and chopped into 1/2" slices

4 tablespoons butter

2 medium d'anjou pears, peeled and chopped

1 tablespoon cognac

1/2 cup sour cream

1/4 teaspoon allspice

salt and pepper to taste

  

 Boil parsnips and carrots in water until tender (about 20-30 min.). Drain.

While the veggies boil, melt the butter in a small frying pan. Saute the pears 5 minutes over medium heat, then add cognac.

In a food processor (or a deep bowl mixer) puree the parsnips, carrots and pears in pulses until smooth. Do not over process.

Add the sour cream, allspice, salt and pepper and blend until just mixed.

Serve hot.

Note: I would reduce the sour cream the next time I make this.