Pecan Pear Pie With Peppermint Ice Cream
Pecan Pear Pie
6 cups peeled and thinly sliced Bartlett pears
¾ teaspoon vanilla
1 tablespoon lemon juice
1/3 cup plus 3 tablespoons all-purpose flour, divided
½ cup packed dark brown sugar
¼ teaspoon ground nutmeg
1 teaspoon ground cinnamon
¼ cup chopped pecans
1 frozen deep dish pie crust
2 tablespoons cold margarine, cut into small pieces
2 tablespoons granulated sugar
Preheat oven to 425 degrees Fahrenheit. Place baking sheet in oven to preheat. Combine lemon juice, vanilla and pears in a large bowl; set aside.
Combine 3 tablespoons flour, the brown sugar, nutmeg and cinnamon in a medium bowl; blend thoroughly. Add the brown sugar mixture to the pear mixture; toss to coat. Spoon into pie crust and set aside.
Heat 10 inch nonstick skillet over medium high heat until very hot. Add pecans and cook for 2 minutes stirring constantly with a wooden or nonstick spoon until lightly brown and fragrant. Remove from heat and set aside.
Combine the granulated sugar and the remaining 1/3 cup of flour in a small bowl. Cut in margarine using a pastry blender or a fork until mixture resembles course crumbs. Sprinkle evenly over the pie. Top with the toasted pecans. Bake 35 to 40 minutes or until bubbly and the pears are tender in the center. Serve with peppermint ice cream. Recipe below:
Peppermint Ice Cream
½ cup sugar
3 large egg yolks, slightly beaten
¼ teaspoon salt
1 cup milk
1 teaspoon vanilla
2 cups whipping (heavy) cream
½ cup crushed peppermint candy
Red or green food coloring (optional)
Mix sugar, egg yolks, salt and milk in 2-quart saucepan. Cook over medium heat, stirring constantly, just to boiling (do not overcook). Refrigerate uncovered in a chilled bowl 2 to 3 hours, stirring occasionally, until room temperature.
Stir whipping cream, vanilla and peppermint candy into the milk mixture. Stir in a few drops of red or green food coloring. Pour into a 1-quart ice cream freezer and freeze according to manufacturer’s directions.
Pecan Pear Pie (Sugar Free):
Just substitute the ½ cup of sugar substitute (Equal, Splenda, or Sweet and Low) and 1 tablespoon of sugar-free maple pancake syrup for the brown sugar. Substitute the 2 tablespoons of sugar substitute for the 2 tablespoons of granulated sugar. If possible, get a reduced-fat pie crust.
Peppermint Ice Cream (Sugar Free):
Just substitute ½ cup of sugar substitute for the ½ cup of sugar. Substitute 1 cup of 2% or 1% milk for the 1 cup of whole milk (although the ice cream may not be as thick). Substitute ½ cup of crushed sugar-free peppermints for the ½ cup of regular peppermints.
A great dessert combination to be served in the summer months and a different way to use this fruit. And this ice cream has a refreshing taste that is welcomed in the summer months. This ice cream is also great to fix around the winter holidays especially Christmas. It takes very few changes to make these desserts sugar free, so a pretty healthy dessert too.