Caramelized Pears with Toasted Hazelnuts and Chocolate Sorbet

Caramelized Pears with Toasted Hazelnuts and Chocolate Sorbet
Photo by James Baigrie

Ingredients

  • 1 cup hazelnuts
  • 2 pts. chocolate sorbet
  • 1 tablespoon fresh lemon juice
  • 8 to 10 large, firm-ripe Bosc pears with stems
  • 3 tablespoons superfine sugar
  • 1 cup brandy
  • 1 cup granulated sugar
  • + 1 more ingredients
    • ¼ cup unsalted butter

1. Preheat oven to 350°. Line a large rimmed baking pan with parchment paper. Spread hazelnuts in another (unlined) baking pan and bake just until beginning to turn golden under skins, 5 to 7 minutes. Pour into a clean kitchen towel and rub to remove as many skins as possible. 2. In a large ovenp...

View full recipe at My Recipes

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