Ginger Pear Sorbet Recipes

GINGER PEAR SORBET

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.

GINGERED PEAR SORBET

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.

PEAR AND GINGER SORBET

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!

PEAR SAUTEED WITH RED BEER, FRESH GINGER CAKE, AND RED BEERSORBET

Steps:

• Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
• Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
• Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.

GINGER PEAR SORBET

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.

GINGERED PEACH SORBET

Steps:

• Put the water in a saucepan. Add sugar, ground spices and vanilla extract. Bring the liquid to a boil. Lower the heat and simmer for 5 minutes, stirring until all the sugar has dissolved. Refrigerate until cold.
• Put the peaches in a blender or food processor and puree until smooth. Pass the puree through a strainer. Refrigerate until cold.
• Combine the chilled syrup and peach puree. Pour into a sorbet machine and proceed as directed.

GINGER-PEAR SAUCE

Steps:

• Combine the pears, ginger and sugar in a large pot over low heat, stirring frequently until the sugar melts and the pear juices begin to accumulate. Cover and cook, stirring occasionally, until pears are soft, about 45 minutes. Pass the pear mixture through a food mill and place in a clean saucepan. Simmer over medium heat, stirring frequently, until reduced to 8 cups, about 1 hour. Refrigerate in an airtight container.

PEAR-GINGER SORBET

Steps:

• Place unopened can of fruit in freezer until solid (approx. 24 hours; can may bulge slightly). Submerge unopened frozen can in very hot tap water for 1 minute.
• Open can and pour any thawed syrup into food processor bowl. Remove frozen fruit from can; carefully cut into 8 chunks.
• Place frozen fruit chunks into food processor; add flavoring. Process until smooth, scraping blade as needed.
• Serve immediately or spoon into freezer container and freeze until ready to serve.

GINGER-PEAR SORBET IN SPICED BROWN BUTTER AND WALNUT TUILE CUPS

Steps:

• Combine 3 cups water, sugar, ginger, and lemon peel in large skillet. Bring to boil over medium-high heat, stirring until sugar dissolves. Reduce heat to mediumlow. Add pears to skillet; place parchment paper round atop pears, then cover with lid and simmer until pears are tender when pierced with small sharp knife, 10 to 15 minutes. Remove skillet from heat; uncover and cool pears completely in poaching liquid in skillet. Transfer mixture to bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Remove lemon peel strips and 3 ginger slices from poaching liquid and discard. Using slotted spoon, transfer pears and remaining ginger slices to food processor. Add pinch of salt and process until smooth. Transfer pear puree to large measuring cup; add 1 1/2 cups poaching liquid (reserve remaining poaching liquid). Stir pear eau-de-vie into pear mixture. Transfer pear mixture to ice cream maker and process according to manufacturer's instructions. Transfer pear sorbet to freezer container. Cover and freeze until firm. DO AHEAD: Sorbet can be made up to 3 days ahead. Keep frozen.
• Boil remaining poaching liquid in small saucepan until syrup is reduced to 1/2 cup, about 8 minutes. Carefully strain pear syrup into small bowl and cool. DO AHEAD Syrup can be made 3 days ahead. Cover and refrigerate. Place 2 small scoops or 1 large scoop of sorbet in each of 10 Spiced Brown Butter and Walnut Tuile Cups. Spoon small amount of pear syrup over each. Garnish with raspberries and serve.

GINGER-PEAR SORBET

Steps:

• Bring water, Splenda, lemon juice and honey to a simmer. Reserve one or two large pieces of crystallized ginger, dice the rest and add it to the pan. Roughly chop the pears and add them to pan as well. Simmer until tender 10-30 minutes (depending on variety and ripeness).
• Dice the remaining ginger and place in blender. Add the pears and liquid. Process until very smooth. Transfer to a container with a tight lid, and ripen in refrigerator 4 to 24 hours.
• Stir Sauternes into cold puree. Prepare sorbet in ice cream machine according to manufacturer's instructions. When done, transfer to a freezer container and harden in freezer 2-4 hours. Remove from freezer 20 minutes before serving.