Blue Cheese Ice Cream With Pears and Walnut Pound Cake
"This is an Emeril recipe - the correct title is "Poached Seckle Pears with Walnut Pound Cake, Blue Cheese Ice Cream and Rosemary Caramel" but I couldn't fit all of that into the title box above! To serve the dish, remove the pears from the cooled cooking liquid and place 1 on each of 8 dessert plates. Slice the pound cake into 8 (1/2-inch) slices and cut each slice in 1/2 diagonally. Place the halved slices on the plate next to the pear with the edges of the cake shingled. Place a scoop of the Blue Cheese Ice Cream between the pear and pound cake, and drizzle the warm Rosemary Caramel around the plate and over the ice cream...."
INGREDIENTS
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2 cups dry white wine
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1 cup water
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1 cup granulated sugar
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1/2 vanilla bean, cut and scraped
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2 tablespoons minced ginger
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1 tablespoon cardamom pod
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1/2 cinnamon stick
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1/2 lemon, zest of
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8 seckle pears, peeled
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2 cups half-and-half
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1 pinch salt
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1/2 cup sugar
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4 whole egg yolks
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2 -3 ounces crumbled blue cheese
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1/2 lb unsalted butter, plus (2 sticks)
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1 tablespoon unsalted butter, at room temperature, divided
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1 1/2 cups cake flour, plus
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1 tablespoon cake flour, divided
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1/2 vanilla bean, cut and scraped, seeds reserved
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1 1/4 cups sugar
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4 large eggs
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup sour cream
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1 cup toasted walnuts, roughly chopped
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3/4 cup sugar
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2 tablespoons water
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1/2 teaspoon fresh lemon juice
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2 tablespoons chopped rosemary, plus
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2 whole rosemary sprigs, divided
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1/2 cup heavy cream
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2 -4 tablespoons whole milk, divided
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