Fiesta Pear Dessert
Ingredients
- 4 pears, cored and diced
- 100 g white sugar
- 8 g cornstarch
- 5 g ground cinnamon
- 2 g lemon zest
- 40 g tennis biscuit crumbs
- 55 g chopped pecans
- 530 g vanilla ice cream
- 6 Banditos tortillas
- 945 ml vegetable oil for frying
- 60 ml honey
- 2 g ground cinnamon
- 10 g white sugar
Directions
- To Prepare Tortilla Shells: In a deep fryer bring oil to 375 degrees Place one tortilla in the hot oil gently pressing the center with a wooden spoon or ladle until the tortilla forms a cup. Gently turn and fry each tortilla separately until golden brown on both sides.
- Combine pears, sugar, cornstarch, 1 teaspoon cinnamon and lemon zest. Cook and stir over medium heat until mixture comes to a boil; cook 1 minute longer. Let mixture cool.
- Combine tennis biscuit crumbs, pecans and remaining cinnamon. Form ice cream into 4 - 6 balls; roll in crumb mixture to coat.
- Place an ice cream ball in each fried tortilla shell. Top with the cooled pear mixture. Fried tortilla shells can be brushed with honey and dusted with ground cinnamon and sugar before filling, if desired.
