Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream
This gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream is a pear lover's dream come true: sweet, creamy and herbaceous. Fragrant tarragon is the perfect accompaniment to rich, toasted caramelized Bartlett pears. Both are roasted to perfection and then rounded up with creamy coconut milk for a luscious dairy-free ice cream. Spoon it all on crumbly gluten-free shortcake biscuits, and you've got the perfect summer dessert!
This dessert is a bit involved, but feel free to mix and match the components as you desire (for example, you can serve the tarragon and caramelized pear coconut ice cream topped with caramelized pears with tarragon, or just serve the biscuits with the the caramelized pears and top it with whipped coconut cream). All components can be made in advance and assembled just before serving.
Ice cream will keep in the freezer for a month. Caramelized pears with tarragon and pear shortcake biscuits will keep for a week if well wrapped.
3medium-sized ripe Bartlett pearscored and diced into ¼ inch pieces
3sprigs of tarragonfinely chopped
A pinch of coarse salt
a few drops of fresh lemon juice
Gluten-free shortcake biscuits:
2cupsgluten-free flour mix
1 ½cupscoconut cream
Caramelized pears with tarragon:
6Bartlett pearsdiced into ¼ inch pieces
6sprigs of tarragonfinely chopped
To make tarragon and caramelized pear coconut ice cream:
Spread the sugar in a large, heavy saucepan. Cook over medium heat, carefully watching and stirring occasionally with a heatproof spatula, until sugar is fully melted.
Continue cooking sugar until it turns a deep amber colour. Stir in the diced pears (at this point the caramel will change consistency). Continue cooking and stirring occasionally for ten minutes, until sugar is fully dissolved.
Remove saucepan from heat. Stir in ½ cup of the coconut cream, then mix in the coconut milk, chopped tarragon, salt, and lemon juice.
Let mixture cool to room temp.
Chill according to your ice-cream maker manufacturer’s instructions.
Let chill in the freezer overnight before serving.
To make gluten-free shortcake biscuits:
Preheat the oven to 400F / 200C.
Sift together gluten-free flour, baking powder, baking soda, 2 tablespoons sugar, and salt in a medium bowl. Add coconut cream and mix until just combined.
Transfer mixture to in an ungreased 8-inch square pan. Bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally. Set aside until ready to serve.
To make caramelized pears with tarragon:
6 Bartlett pears, diced into ¼ inch pieces
6 sprigs of tarragon, finely chopped
3 TBs of sugar
Preheat the oven to 400F / 200C (or use the same oven in which you're baking the shortcake biscuits).
Cover a baking tray with parchment paper. Spread diced pears and chopped tarragon, and sprinkle with sugar.
Bake until caramelized, 20 minutes.
To serve gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream:
Arrange the bottom half of a gluten-free shortcake biscuit on a small plate. Layer with a scoop or two of tarragon and caramelized pear coconut ice cream, and a tablespoon of the caramelized pears with tarragon. Top with the second half of the shortcake biscuit. Spoon more caramelized pears with tarragon over the top and serve.
Gluten-free pear shortcake with tarragon and caramelized pear coconut ice cream https://immigrantstable.com/gluten-free-pear-shortcake/ August 5, 2019