Blackberries Sangria

INGREDIENTS

(makes 6 small snow cones)

1/2 cup fresh squeezed orange juice
1/2 cup pomegranate juice

3/4 cup water
1/2 cup sugar
10 blackberries (more for garnishing)

2 cinnamon sticks (more for garnishing)
2 cups  Dark Wine

INSTRUCTIONS

In a large pot, combine the sugar and water and heat on low until melted.

Add in the pomegranate juice, orange juice blackberries and cinnamon sticks. Bring to a slight boil, then simmer on low for 15 mins. Let all of the ingredients infuse together until the blackberries lose their color.

Remove the blackberries, pour in the wine and simmer for another 5 minutes.

Remove the cinnamon sticks.

Pour into a deep container, such as a metal loaf pan.

Freeze overnight.

Use a fork to shave the sangria.

Serve in a snow cone cup with a blackberry and cinnamon stick.

                                                                    Enjoy it!

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Pears with Chocolate and Vanilla Bean Ice Cream

INGREDIENTS

For the poached pears
6 pears
2 tablespoon cider spice mix
juice of one lemon

For the chocolate sauce
4 oz semisweet best quality chocolate
1 cup heavy cream
1 teaspoon honey

For the ice cream: homemade vanilla bean ice cream

INSTRUCTION
Prepare the pears
Place the pears, spice mix, lemon juice and enough water to cover them in a tall saucepan and bring to a boil over medium high heat. Lower the heat and let them simmer for 15-20 minutes or until the pears are just soft (poke with a toothpick to check).
Remove from the water using a slotted spoon and allow to cool on paper towel or baking rack.

Prepare the sauce
Place the chocolate in a non reactive bowl and set aside.
In a heavy saucepan set over medium high heat, bring the cream and honey to a strong simmer. Remove from the heat and pour over the chocolate. Let sit for 5 minutes then slowly stir until the mixture comes together.

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Homemade Vanilla Bean Ice Cream

INGREDIENTS

½ cup milk                              

1 vanilla bean

½ cup sugar

4 egg yolks

Pinch of salt

1 ½ cup heavy cream

INSTRUCTIONS

In a small saucepan, simmer milk and ¼ cup of sugar over medium low heat. Scrape the vanilla bean and throw everything into the milk. Do NOT boil the milk.

In a separate bowl, beat the egg yolks with remaining ¼ cup of sugar until nice and pale. To temper the egg yolk mixture, ladle some warm milk and whisk vigorously as you pour it. Now put the tempered egg yolk mixture back to the remaining milk. Continue to cook for about 10-15 minutes, stirring frequently. Pour the heavy cream into a medium bowl. Place a sieve over it. Transfer the custard mixture into the heavy cream through the sieve. Cover with plastic wrap, making sure the plastic touches the custard. Cool completely.

 Once the custard is cooled, pour it into the prepared ice cream maker and run according to your specific ice cream maker manual.
 Transfer into a bowl, and store in the freezer.

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