Amaretto-Poached Pear Gelato

by Pamela Sheldon Johns
from Gelato! Italian Ice Creams, Sorbetti & Granite
(Ten Speed Press, 2008)
Makes 1 1/2 quarts; serves 6

Serve this creamy pear gelato with a little glass of delicate but nutty amaretto liqueur.

If you don’t have an ice cream machine, electric or otherwise, chill your gelato base mixture well in a stainless steel bowl in the freezer. When partially frozen, beat the mixture with a wire whisk until it is creamy. Return the bowl to the freezer and repeat the whisking process once or twice more until the gelato has a smooth, luscious texture.—Pamela Sheldon Johns

convert Ingredients
2 cups pear or apple juice
1 cup amaretto di Saronno
1/2 cup plus 2/3 cup sugar
6 pears, peeled, halved, and cored
2/3 cup heavy cream
2 1/4 cups whole milk
Pinch of salt
6 egg yolks
1/2 cup hazelnuts, toasted, skinned, and chopped

Want it? Click it.

Method
1. In a large saucepan, combine the pear or apple juice, amaretto, and the 1/2 cup sugar. Heat the mixture over medium heat, stirring until the sugar is dissolved. Add the pears and poach for 35 to 40 minutes, or until tender but not falling apart. Using a slotted spoon, transfer the pears to a plate.

2. Reduce the cooking liquid for 20 minutes, or until slightly thickened. Set aside to cool. Stir in the cream. Cover and refrigerate the pears and liquid separately until needed.

3. In a medium saucepan, combine the milk and salt. Heat over medium heat until bubbles form around the edges. Remove from heat and cover to keep hot.

4. In a blender or food processor, blend the 2/3 cup sugar and the egg yolks together until very thick and smooth. With the machine running, gradually add the hot milk.

5. Return the mixture to the saucepan. Cook over medium heat, stirring constantly with a wooden spoon, for 6 to 8 minutes, until the mixture thickens slightly and coats the back of the spoon. Remove the pan from heat and set it in a bowl of ice water. Stir for 2 minutes to cool the mixture. Cover and refrigerate for at least 2 hours, or until thoroughly chilled.

6. Chop 6 of the pear halves; refrigerate the remaining 6 for serving. In a blender or food processor, puree the chilled custard and the chopped pears until smooth. Freeze in an ice cream maker according to the manufacturer’s instructions.

7. To serve, arrange a pear half on each plate. Reheat the reduced cooking liquid. Scoop gelato on top of each pear half, spoon some of the reduced cooking liquid over, and garnish with the chopped hazelnuts.

Recipe © 2008 by Pamela Sheldon Johns and Jennifer Barry Design. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.