• 6servings
  • 30minutes
  • 683calories

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
MineralsCalcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 pears, cored and diced

  2. 100g caster sugar

  3. 1 tablespoon cornflour

  4. 2 teaspoons ground cinnamon

  5. 1 teaspoon lemon zest

  6. 40g digestive biscuit crumbs

  7. 55g chopped pecans

  8. 1 litre vanilla ice cream

  9. 6 flour tortillas

  10. 1 litre vegetable oil for frying

  11. 4 tablespoons honey

  12. 1 teaspoon ground cinnamon

  13. 1 tablespoon caster sugar

Instructions Jump to Ingredients ↑

  1. To Prepare Tortilla Cases: In a deep fat fryer, bring oil to 190 degrees C. Place one tortilla in the hot oil gently pressing the centre 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.

  2. Combine pears, sugar, cornflour, 1 teaspoon cinnamon and lemon zest. Cook and stir over medium heat until mixture comes to the boil; cook 1 minute longer. Let mixture cool.

  3. Combine digestive biscuit crumbs, pecans and remaining cinnamon. Form ice cream into 4 - 6 balls; roll into crumb mixture to coat.

  4. Place an ice cream ball in each fried tortilla cup. Top with the cooled pear mixture. Fried tortilla cups can be brushed with honey and dusted with ground cinnamon and sugar before filling, if desired.


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