Tuesday, January 6, 2009

Dear Blushing Hostess, Please be assured...

As I mentioned, Chums, I isolated two highly lovable products over the holiday season and was unable to point one out to you because you would think I was some sort of daft cow living in a mental fictional ice-cream flavor wasteland because the corporate site failed to take ownership of the ice cream flavor about which I am so jazzed. It still does not. But, here I have proof in writing that I am not sending you postcards from the tea party in the rabbit hole...

Dear Blushing Hostess,
Thank you for your email regarding HÄAGEN-DAZS® Caramelized Pear & Toasted Pecan Ice Cream. We appreciate the time you have taken to pass your comments on to us.
Please be assured that we are manufacturing this flavor. Your comments have been forwarded to our Web Team.
We at HÄAGEN-DAZS® Ice Cream appreciate your interest in our company and our products. We value our consumers and we thank you for the opportunity to respond to your concerns.


There you have it. Caramelized Pear and Toasted Pecan Ice Cream. We located it locally in Westchester. You may be in luck and spot it at the grocer too. If not, you are up a creek without a float as the website will leave you wanting. Right, dead horse... okay, moving on.

Now, here is what you can do: Take your slices of cake, say, Breton Butter Cake, Greek New Years Cake, all manner of vanilla butter cake iced or otherwise, and serve it with this ice cream and my brown sugar sauce. I also like to throw some chopped candied pecans over the top. It becomes quite a decadent treat and it is an unexpected burst of pear and pecan when the cake is a quiet buttery solider and everyone thinks you've hauled out the vanilla cake with vanilla ice cream - ah, stop! I would never do that.

So, here it is then. Little effort for a hugely grand dessert sauce, the sort they once made at home in the blink of an eye but no longer. For what excuse, I'll never know.

Brown Sugar Sauce
Serves 8

When this sauce is made instead with light brown sugar, they call it butterscotch. You could do that too. And you sprinkle a bit of Fleur de Sel over as well. No telling what you might think of now that the ease of this dandy is placed in your hands.

1/3 cup corn syrup
5/8 cup brown sugar
2 tablespoons butter
1/8 teaspoon kosher salt
1/3 cup heavy cream

In a small sauce pan over medium heat, place corn syrup, brown sugar, butter, and salt. Bring to a boil and watching constantly, allow to boil until it reaches the consistency of a heavy syrup. Remove from the heat. Allow to cool fifteen minutes, stirring occasionally to allow the heat to escape and facilitate cooling. Add the cream and whisk in quickly. Serve. Can be very gently reheated over low heat more than once if needed.

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