1 rating

Pear Carpaccio with Cookie and Vanilla

November 7, 2013

Kristen Oliveri

Mayflower Inn & Spa

This decadent dessert is served at the spa of Mayflower Inn & Spa, Washington, Conn.

Servings

305

Calories Per Serving

Ingredients

For the cookie

2/3 Cups rolled oats, toasted
3/4 Cups unbleached all purpose flour
1/4 Cup raw cane sugar
2 Tablespoons butter
2 Tablespoons low fat cream cheese
2 1/2 Tablespoons water

For the vanilla ice cream

1 1/2 Cup low fat milk
1/2 Cup half and half
1 Teaspoon vanilla extract
1 vanilla bean
1/2 Cup sugar

For the pears

1 pear per person

Directions

For the cookie

In a food processor combine the oats and the flour and process until the oats are coarsely ground. Transfer to a bowl and stir in the sugar. Cut in the butter and cream cheese until it resembles a coarse meal flour add the water. Press the dough into a sheet pan with baking paper. Bake until golden brown at 350 F for about 10 minutes.

For the vanilla ice cream

Place yolk in a mixing bowl. In a saucepan , combine remaining ingredients and cook over. Medium heat , stirring constantly.
Pour slowly the milk mixture onto the yolk , stir constantly bring to 170F. Take out the vanilla bean and transfer into a ice bath. When cool pour into the ice cream machine , follow direction from the ice cream machine.

For the pears

Peal the pear(s) and slice very finely. Place onto a plate, add the cookie and the ice cream.

Nutritional Facts

Servings6

Calories Per Serving305

Total Fat8g13%

Sugar33gN/A

Saturated5g24%

Cholesterol23mg8%

Protein6g12%

Carbs52g17%

Vitamin A96µg11%

Vitamin B120.4µg6.8%

Vitamin C2mg3%

Vitamin D0.9µg0.2%

Vitamin E0.3mg1.5%

Vitamin K2µg3%

Calcium116mg12%

Fiber2g9%

Folate (food)14µgN/A

Folate equivalent (total)55µg14%

Folic acid24µgN/A

Iron1mg7%

Magnesium39mg10%

Monounsaturated2gN/A

Niacin (B3)1mg6%

Phosphorus147mg21%

Polyunsaturated0.6gN/A

Potassium219mg6%

Riboflavin (B2)0.3mg15.1%

Sodium55mg2%

Sugars, added25gN/A

Thiamin (B1)0.2mg13.1%

Trans0.2gN/A

Zinc0.8mg5.5%