Recipes

Pear Carpaccio With Cookie And Vanilla

Kristen Oliveri|

Pear Carpaccio With Cookie And Vanilla
3 (1 ratings)
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This decadent dessert is served at the spa of Mayflower Inn & Spa, Washington, Conn.
Servings
6
Ingredients
  • 2/3 cup rolled oats, toasted
  • 3/4 cup unbleached all purpose flour
  • 1/4 cup raw cane sugar
  • 2 tablespoon butter
  • 2 tablespoon low fat cream cheese
  • 2 1/2 tablespoon water
  • 1 1/2 cup low fat milk
  • 1/2 cup half and half
  • 1 teaspoon vanilla extract
  • 1 vanilla bean
  • 1/2 cup sugar
  • 1 pear per person
Directions
  1. 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.
  2. Place yolk in a mixing bowl. In a saucepan , combine remaining ingredients and cook over. Medium heat , stirring constantly.
  3. 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.
  4. Peal the pear(s) and slice very finely. Place onto a plate, add the cookie and the ice cream.
 
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