PRICKLY PEAR SORBET
Steps:
- Line a baking sheet with plastic wrap. Wearing rubber gloves, wash the cactus pears and with paper towels, rub off any prickly fuzz left on the skin. Halve the pears lengthwise. Carefully scoop out the flesh and seeds and put them into a blender, leaving the thick shells intact. Put the shells onto the baking sheets and freeze them until hard, about 1 hour.
- Add the syrup and lime juice to the blender and puree until smooth. Taste and adjust the flavor with more syrup or lime juice, to taste. Strain the puree through a fine sieve, discarding any seeds and pulp.
- Pour the sorbet into the frozen shells, smoothing the surface so they are level. Cover with plastic wrap and return the filled shells to the freezer for at least 6 hours. Frozen sorbet shells may be wrapped individually in plastic wrap and kept in the freezer for 1 week.
- Put the sugar and water into a saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cool before using. Syrup can be stored, covered, in the refrigerator, for 1 month.
PEAR SORBET
A touch of sweet white wine and citrus makes this lovely pear sorbet so refreshing. You can use canned pears when fresh ones aren't available. And lime juice is a nice substitute for lemon.- Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pears are tender. Cool slightly. , Pour into a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a 13-in. x 9-in. dish. Cover and freeze for 4 hours or until firm. , Just before serving, process again in a food processor for 1-2 minutes or until smooth. Spoon into dessert dishes.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 4g fiber), Protein 1g protein.
PEAR VANILLA SORBET
Pear sorbet has always been a favorite of mine. Wait until your pears are nice and ripe, for maximum flavor. I keep my pears in a brown paper bag with an apple to speed this process along. The pear and vanilla combo is heavenly.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h30m
Yield Makes about 5 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- Place the water in a medium saucepan. Cut the vanilla bean in half lengthwise and, using the tip of a paring knife, scrape the seeds into the water. Add the pods and the sugar. Bring to a simmer and simmer until the sugar dissolves. Add the pears and simmer 10 minutes, or until soft when pierced with a knife and translucent on the surfaces. Remove from the heat and stir in the honey, corn syrup or agave nectar, and lemon juice. Allow to cool. Remove the vanilla bean pods from the saucepan.
- Blend the pears with the syrup in a blender until smooth. Chill for 2 hours or overnight.
- Chill a container in the freezer. Using an immersion blender, blend the pear mixture for 30 seconds. Freeze in an ice cream maker following the manufacturer's directions. Transfer to the container and freeze for at least two hours to pack.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
PEAR SORBET WITH RASPBERRY SAUCE
I clipped this recipe out of the newspaper several years ago and then modified it to suit my family's taste. It serves as a casual dessert or it makes a lovely presentation in pretty glass dessert dishes with the raspberry sauce drizzled over it.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the pears, water, sugar and 4-1/2 teaspoons lemon juice. Cook and stir over medium heat for 15-20 minutes or until pears are tender. Cool slightly. , In a blender, process pear mixture for 1-2 minutes or until smooth. Transfer to a 13-in. x 9-in. dish. Cover and freeze for 45 minutes or until edges begin to firm; stir. , Freeze 2 hours longer or until firm. Just before serving, process again in a blender for 2-3 minutes or until smooth., For sauce, press raspberries through a sieve; discard seeds. Stir in remaining lemon juice. Serve with sorbet.
Nutrition Facts : Calories 199 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 52g carbohydrate (45g sugars, Fiber 4g fiber), Protein 1g protein.
BRANDY PEAR SORBET
Categories Fruit
Number Of Ingredients 12
Steps:
- In a large saucepan, heat ¾ cup juice and sugar until sugar dissolves. Cool. In large bowl, combine pear puree, ½ c juice and the brandy. Stir fruit mixture into sugar mixture. Freeze in ice cream maker according to manufacturer's direction
PEACH SORBET
Steps:
- Score bottom of peaches with an X and boil for about 10 seconds in boiling water and peel off skin. Remove peach pits. Puree peaches in a food processor or blender. Pour puree into a bowl and stir in simple syrup and lemon juice. Taste and adjust syrup or lemon juice to taste. Freeze in an ice cream maker using manufacturers instructions.
- Stir water and sugar into a saucepan. Place pan over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a glass jar.
PEAR SORBET
Provided by Moira Hodgson
Categories ice creams and sorbets, dessert
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 5
Steps:
- Place the water with the sugar and the lemon juice in a heavy saucepan. Peel, core and halve the pears. Place in water and poach for 20 or 30 minutes or until soft.
- Puree the pears with their syrup in a food processor. Combine with the poire liqueur. Pour the mixture into an ice tray and freeze until firm. The freezer should be on its coldest setting. Stir once before it is fully set to prevent ice crystals forming.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 39 grams
CALVADOS SORBET
Provided by Bill McKibben
Categories Ice Cream Machine Dessert Fall Winter Party Calvados Gourmet Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 cups
Number Of Ingredients 6
Steps:
- Bring water and sugar to a boil in a small saucepan, stirring until sugar has dissolved, then simmer 5 minutes. Transfer to a metal bowl set into an ice bath, then stir in cider and Calvados and quick-chill, stirring occasionally, until very cold, 15 to 30 minutes.
- Freeze sorbet in ice cream maker, then transfer to an airtight container and put in freezer until soft-frozen, at least 2 hours. Stir before serving if separated.
SPICED PEAR SORBET
This sorbet is so smooth and elegant tasting thanks to the spices added while cooking. preperation time is pre-processing time cooking time is cooking and processing time
Provided by faragj
Categories Frozen Desserts
Time 4h45m
Yield 6-12 serving(s)
Number Of Ingredients 5
Steps:
- In a saucepan, combine the pears, water, and sugar and spices.
- cook and stir occasionally over medium heat for about 15-20 minutes or until pears are soft.
- chill in refrigerator until completely cold.
- puree through a sieve, blender or food processer.
- process in ice cream machine according to manufacturers instructions.
Nutrition Facts : Calories 321.9, Fat 0.3, Sodium 3.8, Carbohydrate 84.2, Fiber 6.9, Sugar 71.7, Protein 0.8
PERFECT PEAR BRANDY SIDECAR
It's like biting into the ripest, most redolent pear you've ever eaten.
Provided by c-biskit
Categories Drinks Recipes Cocktail Recipes
Time 5m
Yield 1
Number Of Ingredients 4
Steps:
- Pour the brandy, lemon juice, simple syrup, and pear nectar into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 32.6 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.2 g, Protein 0.3 g, SaturatedFat 0 g, Sodium 3.4 mg, Sugar 22 g
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