CHANTILLY ICE CREAM WITH MOULIN ROUGE POACHED PEARS
Steps:
- For the pears: Use a vegetable peeler to peel pears. Cut in half and use a melon baller to remove core. Place in 4 to 5-quart slow cooker.
- Add orange juice and mulling spices.
- Stir together wine and brown sugar. Pour over pears. If wine does not cover pears completely, add enough water or orange juice to cover.
- Cover slow cooker and cook on LOW for 6 to 8 hours, or until pears are fork-tender.
- For the Chantilly ice cream: Place ice cream in blender with grenadine. Blend to combine. If ice cream has not softened enough to blend, add 1 to 2 tablespoons heavy cream.
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