GINGERED PEAR SORBET
During the hot summer here in Florida, we enjoy this refreshing sorbet," says Donna Cline of Pensacola. "Sometimes I dress up servings with berries, mint leaves or crystallized ginger."
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3 cups.
Number Of Ingredients 5
Steps:
- Drain pears, reserving 1 cup syrup (discard remaining syrup or save for another use); set pears aside. In a saucepan, bring sugar and reserved syrup to a boil. Remove from the heat; cool., In a blender, process the pears, lemon juice and ginger until smooth. Add cooled syrup and food coloring if desired; cover and process until pureed. Pour into an 11x7-in. dish. Cover and freeze for 1-1/2 to 2 hours or until partially frozen., Return mixture to blender; cover and process until smooth. Place in a freezer container; cover and freeze for at least 3 hours. Remove from the freezer 20 minutes before serving.
Nutrition Facts : Calories 135 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 7mg sodium, Carbohydrate 35g carbohydrate (29g sugars, Fiber 2g fiber), Protein 0 protein.
GINGER PEAR SORBET
An iced treat of ginger spice and sweet pear.
Provided by Holly McCarthy
Time 14m
Number Of Ingredients 6
Steps:
- In a small pot on medium heat make the simple sugar by combining the water and sugar and stirring until dissolved. Remove from heat and allow to cool.
- Peel the pears and slice (tip: Use an apple corer for pears too).
- In a microwave-safe bowl cook the sliced pears for three minutes, stir and cook an additional three minutes to soften.
- In a blender, combine the simple sugar, softened sliced pears, ground ginger, and lemon juice. Blend for at least 30 seconds.
- Pour the contents of the blender into a metal cake or loaf pan (or use an ice cream maker according to manufacturer's recommendations), cover with foil, and freeze for four to eight hours. Check every two hours and stir.
- Take out five minutes to soften prior to serving.
GINGER PEAR SORBET
Provided by Lucy Metcalf
Categories Ginger Dessert Freeze/Chill Quick & Easy Frozen Dessert Lemon Pear Vegan Bon Appétit Portland Oregon
Yield Serves 4
Number Of Ingredients 5
Steps:
- Line 9-inch glass pie dish with plastic wrap. Drain syrup from pears into small bowl; transfer pears to prepared dish. Add sugar, ginger and lemon peel to syrup and stir until sugar dissolves. Pour syrup mixture over pears. Cover and freeze until solid, at least 6 hours.
- Turn pear mixture out onto work surface; peel off plastic. Cut into 1-inch pieces. Place in processor; blend until smooth. Freeze in covered container 1 hour. (Can be made 2 days ahead. Keep frozen.) Scoop sorbet into glasses. Garnish with mint sprigs, if desired.
FRESH GINGER AND CITRUS SORBET
Categories Citrus Ginger Dessert Kid-Friendly Low Sodium Frozen Dessert Spring Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Combine 5 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
- Return liquid to same saucepan. Add lemon and lime peels. Boil 2 minutes. Remove from heat. Whisk in lemon and lime juices. Cool completely. Pour mixture into 13x9x2-inch glass baking dish. Cover and freeze until solid, about 6 hours or overnight.
- Transfer mixture to processor and puree until smooth. Return to same glass dish; cover and freeze until solid, at least 3 hours or overnight. (Can be prepared 3 days ahead. Keep frozen.) Scoop sorbet into glasses or bowls. Garnish with mint.
PEAR SORBET
Steps:
- Bloom the gelatin (see page 29).
- Warm a little bit of the pear puree and whisk in the gelatin to dissolve. Whisk in the remaining pear puree, the glucose, elderflower cordial, salt, and citric acid until everything is fully dissolved and incorporated.
- Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
- notes
- We use Poire William puree and elderflower cordial in this recipe; both are easily found at amazon.com.
- With all things fresh and seasonal, it's always important to taste, taste, taste. Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
- Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 18g (1 tablespoon) corn syrup for the glucose.
PEAR SORBET
Steps:
- Cut the pears into 1-inch (3-cm) chunks. Put them in a large, nonreactive saucepan along with 1/2 cup (125 ml) of the water. Cover and cook over medium to high heat for 15 minutes, stirring occasionally, until the pears are cooked through and tender when poked with a paring knife.
- Transfer the cooked pears to a blender (you should have 2 cups, 500 ml, of purée) and add the remaining 3/4 cup (180 ml) water, sugar, and lemon juice. Purée until smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.
- Variation
- For Pear-Ginger Sorbet, add 1/4 cup (25 g) very finely chopped candied ginger to the sorbet during the last few minutes of churning.
- Perfect Pairings
- Serve Pear Sorbet with a scoop of Chocolate Sorbet (page 120) or Chocolate Ice Cream (pages 26 and 28).
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 AND GINGER SORBET
Light and refreshing, the perfect ending to a rich meal. This is also low in fat! Adapted from Classic Home Cooking.
Provided by Sharon123
Categories Frozen Desserts
Time 35m
Yield 6-8
Number Of Ingredients 7
Steps:
- Place the sugar, measured water, and lemon juice into a saucepan and heat gently until the sugar dissolves. Bring to a boil, add the pears, and poach gently, basting occasionally with the sugar syrup, for 20 to 25 minutes, until the pears are tender. Cool, then puree in a food processor.
- Add the chopped ginger to the pear puree. Pour the pear mixture into a freezer container, and freeze for 2 hours, until just mushy. Transfer the mixture to a bowl and whisk gently to break down any large crystals.
- Beat the egg whites until stiff but not dry, then fold into the pear mixture. Return to the freezer and freeze until firm. Transfer the sorbet to the refrigerator to soften for about 30 minutes. Garnish with the strips of ginger. Serve and enjoy!
Nutrition Facts : Calories 120.4, Fat 0.2, Sodium 21, Carbohydrate 30.3, Fiber 3.5, Sugar 23.7, Protein 1.6
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.
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