Subject: Pear Sorbet
From: Unicorn (unicorn@indenial.com)
Date: Fri Feb 21 2003 - 15:51:55 EST
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FOOD FUNNY
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Thanks again to "SINGSnKEYS" for this one:
The truck driver looked suspiciously at the soup he had just been
served in a highway eatery. It contained dark flecks of seasoning
floating in it, but two of the spots looked very suspicious. "Hey,"
he called out to the waitress, "these particles in my soup - aren't
they foreign objects?"
She scrutinized his bowl. "No, sir," she reassured him. "Those
things live around here."
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TODAY'S RECIPE
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As frozen desserts go, it doesn't get much easier than this. Serve
this all by itself, or topped with a little chocolate or raspberry
sauce.
Pear Sorbet
4 ripe pears, peeled, cored, and chopped
1 cup (250 ml) dry white wine or apple juice
2/3 cup (160 ml) sugar
2 Tbs (30 ml) lemon juice
Combine all ingredients in a saucepan and bring to a boil over high
heat. Reduce the heat and simmer covered until the pears are tender,
about 5 minutes. Puree in an electric blender or food processor and
pour into a shallow metal pan. Freeze until solid, about 1 hour.
Scrape with the tines of a fork to make a slush and return to the
freezer. Serves 4 to 6.
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BONUS RECIPE
From the World Wide Recipes archives
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Nothing spells comfort food like bread pudding. Here is a New Orleans
version which I have adapted from "Chef Paul Prudhomme's Louisiana
Kitchen" (William and Morrow and Company, 1984). You can read more
about the book at Amazon.com
http://www.amazon.com/exec/obidos/ASIN/0688028470/worldwiderecipes
New Orleans Bread Pudding
3 eggs
1 1/4 cup (300 ml) sugar
1 1/2 tsp (7 ml) vanilla extract
1 tsp (5 ml) freshly ground nutmeg
1 tsp (5 ml) ground cinnamon
4 Tbs (60 ml) butter, melted
2 cups (500 ml) milk
1/2 cup (125 ml) raisins
1/2 cup (125 ml) coarsely chopped pecans
5 cups (1.25 L) very stale French or Italian
bread, with crust, cut into cubes
Using an electric mixer or wire whisk, beat the eggs until extremely
frothy, about 3 minutes with an electric mixer, about 6 by hand. Add
the remaining ingredients except the bread and beat until thoroughly
mixed. Place the bread cubes in a greased oven-proof baking dish and
pour the egg mixture over them. Toss the bread to coat with the egg
mixture, and allow to sit at room temperature for 45 minutes, until
virtually all of the liquid is absorbed. Bake in a preheated 300F
(150C) for 45 minutes, then raise the oven temperature to 424F (220C)
and bake an additional 15 to 20 minutes, until the pudding is well
browned and has puffed up. Serve hot, warm, or at room temperature,
with whipped cream or a scoop of ice cream. Serves 8.
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