Home ›

Pear Crisp with Light Vanilla Frozen Yogurt

Submitted by adminpha on Mon, 11/28/2011 - 4:32pm
in
Yield: 
10 Servings
Ingredients: 

Pear Crisp Filling, 10 servings

  • 5 large pears, peeled and diced
  • 2 ½ cups pear cider
  • ¼ cup sugar
  • 2 ea lemon zest
  • ½ tablespoon of cornstarch

Chestnut Streusel

  • 3 oz  (a  little over 1/3 cup) sugar
  • 3 oz  (a little over 1/3 cup) dark brown sugar
  • 11 tablespoons butter
  • 1 teaspoon salt  
  • 3 tablespoons + 1 teaspoon almond flour
  • 1 cup all-purpose flour

Yogurt Sorbet, 20 servings

  • 1 ½ cups water
  • 1 cup sugar
  • Pinch of salt
  • ½ ea vanilla bean
  • 1 cup yogurt
     

 

Instructions: 

Pear Crisp Filling

Mix the sugar and cider and bring to a boil. Poach the pears until tender. Strain the pears out of the syrup. Mix the cornstarch with a bit of the syrup, add it to the cider mixture and bring to a boil. Let the mix cool and add the pears and lemon zest.

Chestnut Streusel

Sift the dry ingredients. Using a paddle attachment in the bowl of a stand mixer, mix butter into the dry. Beat the mixture until it forms coarse crumbs. Spread the mix on a lined baking sheet. Bake at 350°F, chopping the mix every 8 minutes until lightly browned, about 25 minutes.

Yogurt Sorbet

Mix the sugar and salt. Add it to the water. Split and scrape the vanilla and add it to the mix. Bring the syrup to a boil and add the yogurt. Homogenize the mix with a hand blender and chill it at least 4 hours, preferably overnight. Pass the base through a fine sieve and process in an ice cream machine according to the manufacturer’s instructions.