Home » Honey-baked Phyllo and California Raisin Mince Sauce with Red Wine-poached Pears and Goat Cheese Ice Cream

Recipe

Honey-baked Phyllo and California Raisin Mince Sauce with Red Wine-poached Pears and Goat Cheese Ice Cream

Save room for this California raisin sauce and ice cream.
Details
INGREDIENTS
Goat Cheese Ice Cream
  • 3 egg yolks
  • 2 tbsp. sugar
  • 1-1/2 c. milk
  • 5 oz. goat cheese
  • Salt, to taste
Poached Pears
  • 1-1/2 c. (1/2 bottle) red wine
  • 1-1/2 c. sugar
  • 2 tsp. fresh lemon juice
  • 2 pears
Phyllo
  • 20 sheets frozen phyllo dough, thawed
  • 1/2 lb. butter, clarified
  • 1/4 c. sugar
  • 1/4 c. honey
  • 1/4 c. pistachios, chopped
California Raisin Mince
  • 1/4 lb. butter
  • 1 lb. California raisins
  • 2 pears
  • 2 plums
  • 1 c. sugar
  • 1/4 c. honey
  • 2 tsp. lemon peel
  • 1 tbsp. orange peel
  • Ground nutmeg, ginger, cinnamon and cloves; to taste
  • Salt, to taste
Raisin Sauce
  • 1 c. California raisins
  • Poaching syrup from pears
  • 1 vanilla bean
  • Rum, to taste
PROCEDURE
Goat Cheese Ice Cream
Beat eggs with sugar. Heat milk; add to egg mixture and then return all to saucepan and cook until mixture is thick enough to coat back of spoon. Stir in cheese and warm until melted and thick. Chill; then freeze in ice cream freezer and ripen as directed by freezer manufacturer.
Poached Pears
Mix red wine, sugar and lemon juice; set aside. With vegetable peeler, peel pears, being careful to leave stems. With sharp knife, cut lengthwise into halves. With teaspoon or melon baler, scoop out cores and remove stringy portions. Add to wine mixture, turning to coat completely to prevent darkening. Over high heat, heat to boiling. Reduce heat to low; cover and simmer 10 to 15 minutes until pears are tender. With slotted spoon, remove pear halves to large bowl. When pears are poached, heat wine mixture over high heat to boil and cook about 20 minutes, uncovered, until liquid is reduced to 1/4. Pour over pear halves in bowl; cool. Cover and refrigerate about 3 hours, turning them occasionally, until chilled.
Phyllo
Brush sheets with butter and sprinkle with sugar; repeat and stack on baking pan. Spread with honey and sprinkle with pistachios. Cut into 20 pieces. Bake at 350°F until crisp.
California Raisin Mince
Combine ingredients in large, heavy saucepan and cook over low heat until fruits are soft and tender. Turn into blender or food processor container and quickly process until well combined. Adjust seasonings and set aside.
Raisin Sauce
Combine ingredients in small saucepan. Heat and stir until desired consistency.
To Serve
Arrange phyllo stack on individual serving plate; place pear half and scoop of ice cream along side. Spoon raisin mince over phyllo and drizzle raisin sauce over all. Serve at once.
Serves 20
Nutrition Information (per serving)
Calories 500(33% from fat); Total Fat 19g (sat 11g, mono 7g, poly 1g); Cholesterol 75mg; Protein 5g; Carbohydrates 78g; Fiber 4g; Iron 2mg; Sodium 270mg; Calcium 67mg