Featuring our Vanilla Pear Butter
1 pint vanilla ice cream
1 cup caramel sauce (made with 1/2 sugar and 1/2 cup
1/2 cup OGS Vanilla Pear Butter
Make caramel sauce in advance
and let cool (see technique on following line)
*Boil cream, and hold warm.
*Put sugar in a sauce pan, dissolve with 1/2 cup water
and place over medium high heat.
*Watch sugar as it comes to a boil and monitor closely.
*Sugar will turn to caramel and slowly go from clear
to tan, and then to a darker color.
*As sugar darkens (but before it is dark brown) remove
*VERY CAREFULLY whisk hot cream into caramel sauce pan
(it will boil up during this step).
*Let caramel sauce cool.
Make the parfait:
In a food processor, lightly blend the ice cream, until
it is a little soft.
Drizzle in caramel sauce.
Drop teaspoons of pear butter in as well.
Spoon parfait out into ice cream dishes and reserve
in freezer until ready to serve.
Serve with whipped cream, sliced fruit and berries.
Be careful not to soften the
ice cream too much.