Flambeed Cinnamon Pears in Voul-Au-Vents with Cardamom Ice Cream

1. 1

   In a large saute pan over medium heat, add butter, pears, cinnamon and sugar, tossing to coat.

2. 2

   When the pears begin to brown, add the brandy and flame.

3. 3

   Reduce the sauce by 1/2 and serve in pre-made voul-au-vents with a scoop of cardamom ice cream.

4. 4

   For the Voul-Au-Vents:

5. 5

   Preheat oven to 400 degrees F. Lay puff pastry onto a cutting board and cut into 5 by 5-inch squares.

6. 6

   Dock the center of the pastry so that it will not rise.

7. 7

   Brush tops of pastry with egg glaze.

8. 8

   Sprinkle lightly with sugar.

9. 9

   Bake until pastries are golden brown, about 15 minutes.

10. 10

    For the Ice Cream:

11. 11

    In a non-reactive saucepan, combine the half and half, sugar, and salt, over medium heat.

12. 12

    Bring up to a scalding point.

13. 13

    Remove from the heat.

14. 14

    Beat the egg yolks and cardamom in a bowl.

15. 15

    Add the half-and-half mixture, about 1/4 cup at a time, to the beaten eggs, whisking in between each addition, until all is used.

16. 16

    Pour the mixture back into the saucepan, and cook, stirring, over medium heat, for 2 to 3 minutes, or until the mixture becomes thick enough to coat the back of a spoon.

17. 17

    Remove from the heat and cool completely.

18. 18

    Pour the filling into an ice cream machine and follow the manufacturer's instructions for churning time.

* Per serving · 4 servings · Values may vary.

No additional tips available.