I cored and chopped these–the skins are quite thin so I left them on, but for a thicker-skinned pear I would also peel them–and tossed them with the juice of an orange, a little vanilla and a lot of cinnamon, and a tablespoon of melted, unsalted butter. I put these in a baking pan and put them in a 375 degree oven:
I let them roast for about an hour, or until the juices had become syrupy and the pears had started to caramelize:
Don’t they look good? The smell is heavenly, and they are great just like this. The roasting really concentrates the flavor. I let these cool down in the fridge and then I made my really simple ice cream base:
Yes, it’s just that simple! Just like the Bass-O-Matic. I simply whisked together a can of evaporated milk (not sweetened condensed milk, or it will end up way too sweet) and a can of Dulce de Leche. If you have a local market that carries cajeta, which is made with caramelized goat’s milk, it is even richer-flavored. I whisked these together as the base, then stirred in the roasted pears and a little more cinnamon:
That is all there is to this recipe! Load it up into an ice cream freezeer–I used our 2-quart Cuisinart for this–and let it go.
For a firmer ice cream, remove it from the ice cream maker when soft-set and freeze it for a few hours to let it “cure.” Here is the delicious end result:
We also got some beautiful radicchio in our C.S.A. this week, so I made a really tasty quinoa and radicchio salad for lunch. Radicchio is relatively bitter, so I balanced it out with the sweetness of golden raisins and fresh orange. If you are bitter-averse you might try it this way, and also be sure to remove most of the white core. The purple leaves are much less bitter than the core.
Thanks for reading,