IRON POT PEAR

caramel cream

ingredients

6 ½ lb          sugar

7 qt              heavy cream

7 lb              liquid eggs yolks

directions

Melt sugar until golden brown and add hot heavy cream to create a toffee. Add the yolks, mix and reserve.

caramelized pear

ingredients

1 cs             pear

6 qts            water

6 lb              sugar

directions

In a rondo pot make a caramel with the sugar until golden brown, add the hot water and stir well. Add the pears and cook until the pears are soft and have a golden color. Reserve in the cooler.

vanilla ice cream

ingredients

3 qt               heavy cream

3 qt               milk

1 cup            glucose, dry

16 ea            vanilla beans

1 ½ lb           sugar

4 lb               eggs yolks

2/3 cups      stabilizer

10 ea            gelatin sheets

 

directions

Add milk, heavy cream, vanilla bean, glucose and yolks to the pot. Bring the temperature to 80F and add the stabilizer and gelatin sheets. Bring temperature to 180F and remove from the heat; let it rest at least 12 hours. Pass mixture through the ice cream machine and reserve.

nuts crumble

ingredients

2 lb              sweet butter, softened
2 1/2qt        sugar
4 qt              regular flour
1 cup          dried nuts, chopped


directions
In a bowl put the butter and sugar. Mix using the hand (with glove) until achieves the desire consistency.  Add slowly the flour until incorporated. Spread the mixture in 2 sheet pans, with parchment paper, and bake at 300F until golden brown. Reserve in a dry place and mix with the nuts.


presentation
Place pears and caramel cream in a casserole dish and bake at 325 until the eggs coagulate. Put the casserole over a plate and finish with the crumbles and the ice cream.