KANSAS CITY, Mo. -- One of the great things about Kansas City Restaurant Week is that you have the opportunity to try non-traditional dishes while also supporting local charities. Chef Vincent Paredes from MetropolitanKC stopped by FOX 4 to share how to make spice poached and baked pear with lemon ginger ice cream.
For the pear:
- 1 Bartlet pear
- 4 cups water
- 2 cups sugar
- 1/2 cup Reisling Wine
- 1 tsp ground nutmeg
- 1 small lemon juice
- 3 cinnamon sticks (3 inches)
- 6 to 8 whole cloves
- 1 vanilla bean
- 1 Sheet Puff Pastry
- Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of the pear to level it.
- In a large saucepan, combine the water, sugar, lemon Juice, cinnamon sticks, Nutmeg and cloves.
- Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture.
- Bring to a boil until the liquid thickens about 5 minutes.
- Reduce heat to a slow simmer; place pears in saucepan and poach uncovered for about 35 minutes. Use a tooth pick to puncture the pear, the toothpick should slide in all of the way with light force.
- When the pear is tender remove and cool on parchment paper. Strain and reserve poaching syrup for later.
- Thaw puff pastry dough in the refrigerator so that it is pliable but not sticky.
- Lightly flour the work surface and place the dough down. Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear and slowly go up to the stem.
- Transfer to a parchment paper-lined Sheet pan.
- Bake at 400° for 20 minutes or until golden brown (if using a convection oven then cut the time in half).
- Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm.
For the lemon ginger ice cream
- 1 tablespoon freshly grated lemon zest
- 1/2 cup fresh lemon juice
- 1/3oz. Fresh Grated Ginger
- 1/2tsp Dried Ground Ginger
- 1 cup Sugar
- 3 large Egg Yolks
- 1 cup heavy cream
- 1 cup half-and-half
- 1/2 teaspoon vanilla- or 1 Vanilla Pod
- Place the half of the sugar, half-and-half and the heavy cream into a medium saucepan, over medium heat.
- Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.
- In a bowl mix sugar, yolks and vanilla together.
- Slowly add 1 cup of the cream mixture to the egg mixture while stirring consistently so that the hot cream doesn’t cook the egg.
- Next combine all back into the sauce pan and heat slowly while consistently stirring the bottom of the pan so that nothing sticks.
- After the custard has thickened and the zest and juice.
- Cool completely until the temperature reaches 36 degrees.