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Walnut Cake with Sautéed Pears, Pecorino, and Black Pepper Ice Cream Recipe

Walnut Cake with Sautéed Pears, Pecorino, and Black Pepper Ice Cream Recipe

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Walnut Cake with Sautéed Pears, Pecorino, and Black Pepper Ice Cream

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Ingredients

Count

Nutrition

2382

Calories

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Ingredients:

Serving

3 cups whole milk
1 cup heavy whipping cream
1 tbsp whole black peppercorns
pinch of salt
7 large egg yolks
1/2 cup plus 1 tbsp sugar
2 cups (about 1/2 lb) chopped walnuts
2 cups powdered sugar
3/4 cup almond flour
1/2 cup all purpose flour
1/4 tsp salt
9 large egg whites
1 tsp vanilla extract
1/2 cup (packed) golden brown sugar
6 tbsp (3/4 stick) unsalted butter
1/4 cup sugar
1 1/2 tbsp honey
6 firm anjou pears, peeled, cored , cut into 1/4-inch-thick slices
1 1/2 tbsp pear brandy
1 tbsp fresh lemon juice
1/2 cup shaved pecorino romano cheese

Directions:

Make ice cream: Combine milk, cream, peppercorns, and salt in heavy large saucepan. Bring just to simmer. Whisk yolks and sugar in medium bowl. Gradually whisk hot milk mixture into yolk mixture. Return to saucepan and stir constantly over medium heat until mixture is thick enough to coat back of spoon, about 3 minutes (do not boil). Strain custard into medium bowl; cover and refrigerate until cold, about 4 hours.
Do ahead: Can be made 1 day ahead. Keep chilled.
Transfer custard to ice cream maker and process according to manufacturer's instructions. Transfer ice cream to container; cover and freeze.
Make walnut cake: Preheat oven to 350°F. Butter and flour 13x9x2-inch metal baking pan. Process walnuts and powdered sugar in processor until nuts are finely ground. Transfer to large bowl. Add almond flour, all purpose flour, and salt. Using electric mixer, beat egg whites and vanilla extract in large bowl until frothy. With mixer running, gradually add brown sugar and beat until stiff peaks form. Stir 1/3 egg-white mixture into flour mixture. Fold in remaining egg-white mixture in 2 additions. Pour into prepared pan. Bake cake until tester inserted into center comes out clean, about 27 minutes. Cool cake in pan on rack.
Sauté pears: Melt butter with sugar and honey in heavy extra-large skillet over medium-high heat. Add pears and cook until liquid evaporates and pears are golden brown, about 15 minutes. Stir in brandy and lemon juice.
Cut cake into 8 pieces. Place cake on plates. Arrange shaved cheese on side of plates. Top with sautéed pears and scoop of black pepper ice cream.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2382.21 Kcal (9974 kJ)
Calories from fat	1687.87 Kcal
		% Daily Value*
Total Fat	187.54g	289%
Cholesterol	373.17mg	124%
Sodium	1289.37mg	54%
Potassium	2751.82mg	59%
Total Carbs	142.15g	47%
Sugars	86.24g	345%
Dietary Fiber	8.84g	35%
Protein	52.81g	106%
Vitamin C	3.2mg	5%
Vitamin A	0.8mg	28%
Iron	4.6mg	25%
Calcium	350mg	35%

Amount Per 100 g
Calories	391.09 Kcal (1637 kJ)
Calories from fat	277.1 Kcal
		% Daily Value*
Total Fat	30.79g	289%
Cholesterol	61.26mg	124%
Sodium	211.68mg	54%
Potassium	451.77mg	59%
Total Carbs	23.34g	47%
Sugars	14.16g	345%
Dietary Fiber	1.45g	35%
Protein	8.67g	106%
Vitamin C	0.5mg	5%
Vitamin A	0.1mg	28%
Iron	0.8mg	25%
Calcium	57.5mg	35%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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