Grilled Bartlett Pears A La Mode Recipes

PEACH MELBA CAKE A LA MODE

Steps:

• Place 2 cups frozen peach slices in a bowl and defrost on high 3 minutes in microwave.
• Slice a whole pound cake, 1-inch thick slices. Arrange pieces in a single layer in a 9 by 13-inch baking dish, trimming slices as necessary to fit the shape of the baking dish.
• Remove defrosted peaches from microwave and stir in 1/2 pint fresh raspberries. Cover the cake evenly with fruit and let stand until ready to serve dessert. Cake can set, covered, up to several hours.
• Cut cake and serve in dessert cups or fancy cocktail glasses topped with small scoops of ice cream.

GRILLED STRAWBERRIES ALA MODE

Steps:

• Preheat grill to high. Prepare mock ice cream as directed. In a bowl, coat strawberries with the balsamic vinegar and sugar substitute. Place strawberries on the hot grill to mark, only about 1 or 2 minutes. Remove from heat and serve a couple grilled berries in the Champagne glass with the "mock" vanilla ice cream. Cook's Note: Garnish with low carb whipped cream, toasted almonds, a strawberry fan, and a sprig of fresh mint, if desired.
• With an electric mixer on high, whip the heavy cream in a bowl just until frothy. Add in the sugar substitute, vanilla, and ricotta cheese, and continue to whip on high until peaks form. Be careful not to over-whip, or cream will break. Using a 3-ounce ice cream scoop, place one scoop in each Champagne glass. Freeze to make "faux" ice cream, or serve refrigerated as a parfait.

CRANBERRY SAUCE OVER POUND CAKE A LA MODE

Steps:

• Place a small saucepan, over moderate heat and add butter. Work close to the stove and add apples and pear to the pot as you chop them. Sprinkle the fruit with brown sugar, a teaspoon of lemon juice and nutmeg. Add cider and raise heat a little. Allow liquid to come to a boil, then add cranberry sauce to the pot. When sauce returns to a boil, turn heat back to moderate, and cook sauce 5 minutes until apples and pears are softened but sauce remains fairly chunky in consistency. Spoon the warm fruit sauce over pound cake slices and top with scoops of vanilla ice cream.

TD PB CRISP A-LA MODE

Steps:

• Mix all of the dry ingredients, for the crust, together in a bowl. Add the beaten egg and the butter, and mix well until thoroughly combined.
• Combine all of the filling ingredients in a medium bowl.
• Mix all of the dry ingredients for the crisp in a bowl, then add the butter and mix until "crumbly."
• Preheat the oven to 350 degrees F.
• Put the crust into the bottom of a warmed cast iron pan, forming a crust that comes up the sides of the pan. Add the filling and spread evenly. Trim any remaining crust that rises above the peanut butter mixture. Top with the crisp mixture and bake for 25 to 30 minutes.
• Mix the ice cream, preserves, and syrup until combined. Put the mixture in the freezer to harden and serve with the PB crisp.

BARTLETT PEAR PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Press pie crust pastry into a 9-inch pie dish and refrigerate while preparing filling.
• Beat butter, white sugar, brown sugar, flour, nutmeg, allspice, salt, and cinnamon together in a bowl using an electric mixer until smooth. Beat eggs, 1 at a time, into butter mixture until incorporated; fold in pears. Pour filling into chilled crust.
• Bake in the preheated oven until filling is set in the middle, 30 to 35 minutes. Cool completely before serving, about 1 hour.

GRILLED BARTLETT PEARS A LA MODE

Steps:

• Preheat grill to med-high.
• Cut pears into thick slices and place evenly in a large pan.
• Melt butter in a small saucepan over low heat.
• Pour melted butter over pears.
• Add brown sugar, cinnamon, and vanilla and mix until pears are completely coated with the mixture.
• Place pears directly onto hot grill.
• Cook 3 to 4 minutes on each side.
• Remove from grill and place in individual serving bows.
• Pour remaining butter mixture into a medium, grill safe saucepan (if you like, add a little of your favorite liquor). Cook until just boiling.
• Place scoops of vanilla ice cream over the pears in each bowl.
• Drizzle sauce over ice cream and serve.