I didn't realize how beige this would be until I put it all on the plate.
Check out my guest post on Going Green DC for a recipe that features local farmer’s market fare for a holiday dessert. The ginger poached pears with almond ice cream and shortbread is a play on Julia Child’s pear and almond tart I made last weekend.
Happy holidays!
ModernDomestic 
kaydee said
How did you get your ice cream scooped so perfectly!?!
orchidgirl1979 said
I’m sure it still tasted great!
Know what would be pretty here? an edible flower!
Diane said
The plate looks delicious!
Veggie Virginia said
Do you think you could use almond extract instead of the amaretto in the ice cream? I assume that the extract would have a stronger flavor, so maybe only a teaspoon or two? Would that still have enough effect on the freezing point?
Thanks, this looks delicious.
moderndomestic said
You could use almond extract, but it will be a different experience. I think the affect on the freezing point will be small enough that it won’t be a huge deal. I’d start with 1/2 teaspoon and see how that tastes. If it doesn’t taste strong enough, increase it b y 1/4 teaspoon until it reaches a good “almond” flavor for you.