Recipe

Cardamom Pears Recipe

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Ingredients

Directions

Step #1 In a 6-8 quart pan over high heat, sugar, stir milk, & cardamom until simmering.
Step #2 Over medium-high heat, 25-35 mins, boil until reduced to 2 c, stirring often; slide pan partially off heat if milk threaten to boil over.
Step #3 Let cool; to speed cooling, set pan in ice water.
Step #4 Set paper c in a rimmed pan.
Step #5 Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares.
Step #6 Fold each piece in half to make a triangle.
Step #7 With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle.
Step #8 To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side.
Step #9 Tape the cone in a few places to hold it together.
Step #10 Support each cone, pointed end down, in a c slightly taller than the cone; set c in a rimmed pan.
Step #11 Divide milk mixture among c or cones.
Step #12 Freeze until kulfi is thick but not hard, 1 to 1-1/2 hrs; then, if desired, push an ice cream stick into each container.
Step #13 Freeze until firm, about 2 hrs longer.
Step #14 To eat, peel off paper.
Step #15 To store, seal kjulfi (still in c or cones) in a parge plastic bag; freeze for up to 2 weeks.
Step #16 Per serving: 144 calories; 6 grams protein; 6.
Step #17 1 grams fat; (3.
Step #18 8 grams saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol.
Step #19 --.
Enjoy the CARDAMOM PEARS recipe