Categories: Desserts, Chocolate 
      Yield: 4 servings 
  
---------------------------KAREN PHILLIPS CBTX40A--------------------------- 
 
------------------------------RED PEAR SORBET------------------------------ 
      3    Ripe red pears; 
           -(Preferably Bartlett) 
      1 T  Fresh lemon juice 
      1 c  Water 
      6 T  Granulated sugar 
    1/4 t  Finely chopped lemon zest 
 
-------------------------PRALINES & CARAMEL SABAYON------------------------- 
    1/2 c  + 2 tbsp granulated sugar 
      2    Egg yolks 
    1/8 t  Fresh lemon juice 
     16 lg Pecan halves 
      4 T  Heavy cream 
      1    Egg 
           White Chocolate "Ice Cream" 
  
  EQUIPMENT: Measuring spoons, measuring cup, zester or 
  vegetable peeler, paring knife, cutting board, cook's 
  knife, hand grater, 2 stainless steel bowls (1 large), 
  2 1/2-qt saucepan, whisk, instant-read test 
  thermometer, ice-cream freezer, dinner fork, nonstick 
  baking sheet, 2 2-qt plastic containers, double boiler 
   
  Core and quarter the pears (do not peel). Grate the 
  pear quarters, then place the grated pear in a 
  stainless steel bowl and toss with 1 tablespoon lemon 
  juice. Refrigerate until needed. Heat the water, 
  sugar, and lemon zest in a 2 1/2-qt saucepan over 
  medium-high heat. Whisk to dissolve sugar. Bring to a 
  boil and boil for about 5 minutes until slightly 
  thickened. 
  Pour the hot sugar mixture over the grated pear and 
  stir. Cool in an ice-water bath to a temperature of 40 
  to 45 degrees, about 15 minutes. When cold, freeze in 
  an ice-cream freezer following the manufacturer's 
  instructions. Transfer the semi-frozen sorbet to a 
  plastic container then freeze for several hours. 
  Serve within 2 days. 
   
  Directions Continue>>>