Fall Lunch Menu: Greek Yogurt Sorbet Crumble with Roasted Red Pears and Vanilla Rum

J – Good things can come to those who wait too long …

at least, I thought I had waited too long to make this dish. Originally, Chef Constance proposed this dessert using ripe figs. Of course, I waited until figs were out of season. Bummer. I loved the dish we made in class and wanted to recreate it.

What to do? Simple answer … use red pears.

They roast and/or poach well. They are tasty and go wonderfully with frozen treats like sorbet.

I really like red pears for both taste and color. They need to be ripe, but not overly so.

Chef Constance powered right through making what can seem like a complicated dessert.

Truth is, it’s not all that complicated. You can make the Greek yogurt sorbet in advance. The crumble can be made early in the day.

And, you should always have vanilla-infused rum on hand. Naturally. Christina did note that we are increasing the Be Mindful. Be Human. liquor cabinet inventory … even though she doesn’t drink.

Timing for making this dish can be pretty informal. Roast the pears before you serve the entree and keep them warm. Also, take the sorbet out of the freezer so it’s not rock hard. Then, you can plate just before serving dessert. Easy.

Note: Extra rum in the roasting dish is important. You want a good amount to drizzle overtop.

Fall Lunch Menu: Greek Yogurt Sorbet Crumble with Roasted Red Pears and Vanilla Rum

Recipe type: Desserts

Author: Jim

Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

Serves: 1 or 2

Ingredients

Vanilla-Infused Rum

• 750ml bottle of rum, does not have to be expensive
• 5 vanilla beans, cut in half lengthwise

Yogurt Sorbet

• 200g water
• 100g sugar
• 300g Greek yogurt (whole milk, the best you can find)

Crumble

• 4 Tbsp each of flour, unsalted butter, almond powder, sugar
• Pinch of Kosher salt or fleur de sel

Roasted Pears

• 1 fresh red pear, ripe but not too ripe
• ½ cup vanilla-infused rum

Instructions

Vanilla-Infused Rum

1. Place vanilla beans into rum and let sit for at least 3 days. Store in a dark place.

Greek Yogurt Sorbet

1. Add water and sugar into a saucepan. Bring to boil and let sugar completely dissolved.
2. Let cool and place in refrigerator until completely cooled.
3. Pour the mixture over the yogurt. Mix well.
4. Pour into an ice cream maker and churn according manufacturer.
5. Chill until ready to assemble serve

Crumble

1. Place everything in a mixing bowl. Mix well.
2. Place on a baking sheet in a thin layer.
3. Bake at 350 degrees for 15 to 20 minutes or until golden brown.
4. Remove from oven and let cool.
5. Place in food processor and blend until it turns into a sandy consistency.

Roasted Pears

1. Preheat oven to 350 degrees.
2. Cut pears into quarters and core them. Place cut side down first. Pour vanilla rum over top.
3. Turn occasionally to get rum on all sides. Cook until the liquid has reduced by half.
4. Set aside until ready to assemble.

Assembly

1. Place a sprinkle of ground crumble on the bottom of a plate in a line.
2. Arrange pears on the crumble.
3. On one corner of the plate place a mound of sorbet.
4. Drizzle the cooked vanilla rum syrup over the sorbet and the pears.
5. Serve immediately.
6. Enjoy!

3.1.08

Taste test was amazing. Really Fall in color and flavor. The pears worked well with the crumble. The Greek yogurt sorbet was light and not dominating like ice cream might.

Delicious. We’ll be making this again. Thanks, Chef Constance.