Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream
User Reviews
5
Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream
Description
The tarragon and caramelized pear coconut ice cream begins by melting sugar into a deep amber caramel before stirring in diced pears. Coconut cream and milk are added alongside chopped tarragon, a pinch of coarse salt, and lemon juice for brightness. After cooling, the mixture is churned and frozen overnight to develop creamy, aromatic ice cream with chunks of pear.
Gluten-free shortcake biscuits are prepared by combining gluten-free flour with baking powder and baking soda, sugar, and salt, then mixing in coconut cream to form a soft dough. The dough is shaped into rounds and baked until lightly golden, yielding a crumbly, tender biscuit that contrasts the smooth ice cream.
Caramelized pears with tarragon are cooked separately by sautéing pears with sugar and tarragon to intensify sweetness and flavor. Together, this combination offers a balance of warm fruitiness and fresh herb notes alongside creamy and crumbly textures, suitable for those avoiding gluten.
Ingredients
Tarragon and caramelized pear coconut ice cream:
- 3 pear cored and diced into ¼ inch pieces, Bartlett, medium-sized, ripe
- 3 tarragon finely chopped, sprigs
- ¾ cup sugar
- ½ cup coconut cream
- 1.5 cups coconut milk
- salt coarse, pinch
- lemon a few drops, fresh juice
Gluten-free shortcake biscuits:
- 2 cups gluten-free flour mix
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 4 tablespoons sugar
- ½ teaspoon salt
- 1 ½ cups coconut cream
Caramelized pears with tarragon:
- 6 bartlett pears diced into ¼ inch pieces
- 6 tarragon finely chopped, sprigs
- 3 TBs sugar
Instructions
To make tarragon and caramelized pear coconut ice cream:
- Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula, until sugar is fully melted.
- Continue cooking sugar until it turns a deep amber colour. Stir in the diced pears (at this point the caramel will change consistency). Continue cooking and stirring occasionally for ten minutes, until sugar is fully dissolved.
- Remove saucepan from heat. Stir in ½ cup of the coconut cream, then mix in the coconut milk, chopped tarragon, salt, and lemon juice.
- Let mixture cool to room temp.
- Chill according to your ice-cream maker manufacturer’s instructions.
- Let chill in the freezer overnight before serving.
To make gluten-free shortcake biscuits:
- Preheat the oven to 400F / 200C.
- Sift together gluten-free flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a medium bowl. Add coconut cream and mix until just combined.
- Transfer mixture to in an ungreased 8-inch square pan. Bake until golden, 18 to 20 minutes.
- Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Set aside until ready to serve.
To make caramelized pears with tarragon:
- 6 Bartlett pears, diced into ¼ inch pieces
- 6 sprigs of tarragon, finely chopped
- 3 TBs of sugar
- Preheat the oven to 400F / 200C (or use the same oven in which you're baking the shortcake biscuits).
- Cover a baking tray with parchment paper. Spread diced pears and chopped tarragon, and sprinkle with sugar.
- Bake until caramelized, 20 minutes.
To serve gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream:
- Arrange the bottom half of a gluten-free shortcake biscuit on a small plate. Layer with a scoop or two of tarragon and caramelized pear coconut ice cream, and a tablespoon of the caramelized pears with tarragon. Top with the second half of the shortcake biscuit. Spoon more caramelized pears with tarragon over the top and serve.
User Reviews
Overall Rating
5
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