Poached Seckle Pears With Walnut Pound Cake, Blue Cheese Ice Cream And Rosemary Caramel Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

2 tablespoons minced ginger

1 tablespoon cardamom pods

2 tablespoons chopped rosemary leaves plus 2 whole sprigs, divided

1 cup toasted walnuts, roughly chopped

8 Seckle pears, peeled

1 1/4 cups sugar

1 recipe Walnut pound Cake, recipe follows

3/4 cup sugar

4 whole egg yolks

1 1/2 cups plus 1 tablespoon cake flour, divided

2 cups dry white wine

1/2 vanilla bean, cut and scraped, seeds reserved

1/2 pound (2 sticks) unsalted butter plus 1 tablespoon, at room temperature, divided

2 to 3-ounces crumbled blue cheese

2 tablespoons to 1/4 cup whole milk, divided

Peel from half a lemon

4 large eggs

1 recipe Blue Cheese Ice Cream, recipe follows

Pinch salt

1/2 vanilla bean, cut and scraped

1 cup water

1 recipe Rosemary Caramel, recipe follows

1 cup granulated sugar

1/2 cup sour cream

1/2 cup heavy cream

1/2 teaspoon fresh lemon juice

1/2 stick cinnamon

1/2 cup sugar

2 tablespoons water

1 teaspoon baking powder

1/4 teaspoon salt

2 cups half-and-half

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