Despite my frequent and weekly posting of ice cream, along with a number of other sweets posted over the past few weeks, I have been trying to cut back on my sugar intake over the last several weeks. As a result, I’ve been looking for some frozen dishes that use less sugar, and this recipe that has a little bit of honey, meets expectations. The recipe came from the Empowered Sustenance website. When I go to take a bite, I have to remember that it isn’t going to be sweet. It’s a bit like when I go to drink hipster water (LaCroix), I need to remember it’s not going to have the sweetness of soda. Similarly, when I go to drink unsweetened iced tea, it’s not going to taste like Crystal Light. But, as long as I go in with this mindset, the sorbet tastes like a great ending to a meal. The rosemary does not come through strongly — it’s a slight undertone to the recipe.
Rosemary Infused Pear Sorbet
4 big pears (or 5 small)
1/2 c water
1/2 Tbsp honey
1 sprig fresh rosemary
Peel and cut the pears into small pieces. Place all the ingredients in a pot over medium-low heat. Boil 10 minutes, or until the pears are soft. Remove from heat and let cool. Remove the rosemary sprig and transfer into a food processor. Blend for 20 seconds or until smooth. Transfer to a bowl and place in the refrigerator to chill.
Follow the manufacturer’s instructions for ice cream.
For Thanksgiving, my dad and I decided we were doing the majority of the cooking this year. Like often happens, my aunt and uncle who live close by came up to my parents house and we had a great time together. We always end up talking about people in the area and as I’ve gotten older, I appreciate more and more the genealogy aspects we explore, so I appreciate things increasingly.
On Wednesday morning, I realized I’d left the pie crusts at my place, but luckily my parents had anticipated this problem.
Anyhoo, this year we decided to move away from the traditional pumpkin or pecan pies, which, although we love them, it seemed like the perfect opportunity to continue to move through some other favorite pies. A few years ago I was on a kick with this pie recipe and realized I don’t have it written down anywhere. The milk, eggs, chocolate blog has a lot of great recipes, and before the blog goes away, I wanted to make sure the recipe was in my list of recipes. I decided to make vanilla cardamom pear pie.
Remember how I shared that I forgot the pie crusts? Well, I also forgot the cardamom, and that’s not a spice my parents keep on hand. I considered going up to the store to get it, but my commute had increased significantly due to heavy snow in my hometown (8 inches throughout the morning) and the mile to the grocery store just didn’t feel worth it. So, in this situation, I substituted the cardamom with cinnamon. Both are great. The original (modified) recipe is below.
I’ve also made a few adjustments in order to accommodate for ingredients I had. Check out the pie crust recipe over on the milk, eggs, chocolate blog. While I didn’t use it this time, it has worked quite well in the past.
A couple days ago I talked about the Rosemary Garlic Pork Chops I made a couple months ago for New Recipe Tuesday. To accompany the pork chops, I used some more of the squash we had at the end of the season. We really enjoyed the recipe and I made it again over the holidays when I was home with my family. In gearing up for a Real Food Challenge I am doing with a couple of colleagues throughout the month of January, I am reminded of this recipe, which is about as clean as one can get. The rest of this month will have a few recipes which are reminiscent of the baking I did in preparation for the Christmas holidays, but then I’ll start sharing some of the highlights of our Real Food Challenge.
Right now, this is the recipe for Pear Stuffed Squash, which was originally found on the ZenBelly blog – full of great recipes – and an excellent accompaniment to the pork chops we ate. It also tastes great with turkey, which I determined over the last couple of weeks. I don’t have any pictures other than the hollowed out squash, but if you’re looking for some other photos of the recipe, head over to the original recipe posting. The recipe is for 2 servings, but can easily be adjusted as needed for more individuals.
Pear Stuffed Squash
1 acorn squash
2 tsp butter
Cut squash in half. Remove seeds and leave open. Carefully and thinly slice pears, removing seeds as you go. Put half of each pear inside the hollowed out squash. Place 1 tsp of butter in each half and sprinkle with cinnamon.
Bake for 20 minutes at 425 degrees, remove from oven and baste with butter. Roast for an additional 50-75 minutes.