| Anise Gelato with Poached Baby Pears and Dry Fruit Pan Forte
Serves 8
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For the Anise Gelato:
1 qt. half and half
6 star anise
10 oz. granulated sugar
10 egg yolks
1 tsp. vanilla extract
2 Tbs. Sambuca
For the Pears:
8 baby pears, peeled
4 oz. granulated sugar
3 star anise
1 cinnamon stick
5 cloves
Water to cover
For the Pan Forte:
8 oz. butter
8 oz. brown sugar
8 egg yolks
8 oz. cake flour, sifted
1/2 tsp. salt
1/2 tsp. each cloves, cinnamon, allspice, nutmeg
1.5 lbs. raisins
1.5 lbs. dried cherries
8 oz. chopped dates
8 oz. pecans
2 oz. brandy
8 egg whites |
For the Anise Gelato:
Infuse half the star anise in the half and half by bringing to a scald in a large saucepan. Strain and discard star anise.
In a mixing bowl, combine the egg yolks, sugar, vanilla, and Sambuca. Temper in hot half and half slowly while stirring.
Cool and turn in an ice cream or gelato machine. Freeze.
For the Pears:
Place ingredients in a stock pot over medium heat and poach pears until soft to the touch, approximately 15 minutes..
For the Pan Forte:
Preheat oven to 325 degrees. Cream butter and sugar, and beat in egg yolks. Stir in flour, salt and spices. Add dried fruits, nuts and brandy.
Whip egg whites to soft peaks and fold into cake mixture. Grease baking mold and bake until cake tester comes out clean, approximately 35
minutes. Chill and slice.
To Assemble:
Drizzle the plate with chocolate, caramel sauce, and flower petals. Slice pan forte into small rectangular portions and off-set on top of
each other on one side of the plate. On the other side, place the anise gelato with the baby pears. Garnish the gelato with a mint sprig and
the pan forte with spun sugar, if desired.
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Biltmore Executive Pastry Chef Marcos Gonzalez
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