Pear Ginger Sorbet Recipes

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GINGER PEAR SORBET



Ginger Pear Sorbet image

An iced treat of ginger spice and sweet pear.

Provided by Holly McCarthy

Time 14m

Number Of Ingredients 6

1 tsp lemon juice
1/2 tsp ground ginger (1 tsp if using fresh ginger)
6 pears (ripe or overripe)
2 cups simple sugar
1 cup sugar
1 cup water

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



Gingered Pear Sorbet image

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

1 can (29 ounces) pear halves
1/4 cup sugar
2 tablespoons lemon juice
1/8 teaspoon ground ginger
Yellow food coloring, optional

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.

PEAR VANILLA SORBET



Pear Vanilla Sorbet image

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

125 grams (1/2 cup) water
1 vanilla bean or 1 teaspoon vanilla
160 grams (approximately 3/4 cup) sugar
1,125 grams (4 large) ripe pears, peeled, quartered and cored
30 grams (approximately 1 tablespoon plus 1 teaspoon) clover honey
40 grams (approximately 2 tablespoons) corn syrup or agave nectar
2 teaspoons fresh lemon juice

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



Pear and Ginger Sorbet image

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

3/8 cup sugar
1 1/4 cups water
1 tablespoon lemon juice
1 1/2 lbs pears, peeled and cored
1 inch piece ginger in syrup, finely chopped (you may use candied ginger, adding 1 tbls. honey or maple syrup, if desired)
2 egg whites
candied ginger, cut in strips, to garnish

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

GINGER PEAR SORBET



Ginger Pear Sorbet image

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

1 15- to 16-ounce can pear halves in heavy syrup
1/4 cup sugar
1 tablespoon (packed) finely chopped crystallized ginger
1 teaspoon grated lemon peel
Fresh mint sprigs (optional)

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.

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



Pear Sauteed with Red Beer, Fresh Ginger Cake, and Red BeerSorbet image

Provided by Food Network

Categories     dessert

Time 52m

Yield 4 servings

Number Of Ingredients 12

2 slightly under ripe Anjou pears
2 tablespoons honey
2 tablespoons sugar
2 tablespoons butter
1 vanilla bean
1 cup red beer
1 cup heavy cream
2 cups red beer
1 cup simple syrup
4 (3 inch by 3 inch pieces) ginger cake, store-bought or other flavors ok
1 vanilla bean, for garnish
4 ginger cookies, store bought ok

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.

GINGERED PEAR STRUDEL



Gingered Pear Strudel image

Provided by Food Network

Categories     dessert

Yield 6 servings

Number Of Ingredients 14

4 cups water
1 cup sugar
1 1/2 pieces fresh ginger, peeled and sliced 1/2-inch thick
1 vanilla bean, split
3 Williams pears, or other sweet firm pears, peeled
3/4 cup blanched slivered almonds
1 cup confectioners' sugar
1/2 cup unsalted butter, softened
1/3 cup allpurpose flour
2 large eggs
1/2 tablespoon dark rum
1/2 pound phyllo pastry, thawed
1/2 cup clarified butter, melted
Chocolate sorbet or vanilla ice cream

Steps:

  • In a saucepan large enough to hold all the pears snugly, combine the water, sugar, ginger root, and vanilla bean. Stir over low heat until the sugar has dissolved and then increase the heat so that the liquid is simmering. Add the pears and poach them for 15 to 20 minutes, turning occasionally so that they are evenly covered by the syrup. The pears should be tender enough so that they can be easily pierced with a toothpick, and the cooking time will depend on their ripeness. Let cool, and refrigerate.
  • In a food processor, process the almonds and the sugar with an electric mixer until smooth and flatly ground. Do not overprocess.
  • In a large mixing bowl, cream the butter with an electric mixer until smooth and fluffy. Sift the almond powder and the flour over the top and combine to beat until smooth and fluffy. Beat in the eggs, one at a time, mixing the first one in thoroughly before adding the second. Add the rum and mix in thoroughly.
  • Preheat the oven to 400 degrees and lightly oil a large baking sheet. Halve the poached pears and scoop out the cores. Slice each half pear thinly lengthwise and set aside, keeping together in their original shape. Unroll the phyllo and cut it into 4-inch wide stacks. Separate the leaves of pastry and lay one single strip on the counter. Brush it with melted butter, and continue until you have a stack of 6 strips, buttering each one. Repeat until you have 6 stacks of buttered phyllo strips. Using a spatula, spread a layer of almond cream 1/4-inch thick on the top layer of each phyllo stack. Slightly fan out a pear half on one end of each stack and roll the stack over about 1 1/2 times to form a flat strudel package. Brush the outside of the strudel with butter, and repeat with the remaining 5 pear halves and phyllo stacks. Transfer the strudels to the baking sheet. (at this point the strudels could be refrigerated for up to 12 hours before cooking)
  • Bake the strudels for 10 to 15 minutes, or until golden and crispy. Cut them in half and place with cut sides up in the center of each of 6 dessert plates. Place a scoop of chocolate sorbet on the side and serve it at once

COOL PEAR-GINGER SORBET



Cool Pear-Ginger Sorbet image

For a simple dessert that is fast and easy, try this light and refreshing sorbet, as a delicious way to fit fruit in! The combination of convenient, canned pears and ginger is ideal for enjoying in the late spring and summer sun and makes for a perfect ending to any meal.

Provided by cannedfood

Categories     Dessert

Time 10m

Yield 3 , 3 serving(s)

Number Of Ingredients 2

1 (15 ounce) can pears in heavy syrup
1/2 teaspoon ginger, root minced

Steps:

  • Place the unopened can of fruit in the freezer until solid (approximately 24 hours; can may bulge slightly). Submerge the unopened frozen can in very hot tap water for 1 minute.
  • Open the can and pour any thawed syrup into a food processor bowl fitted with a steel blade. Remove the frozen fruit from the can; carefully cut into 8 chunks.
  • Put the frozen fruit chunks into the food processor; add ginger root. Process until smooth, scraping blade and bowl as needed.
  • Serve immediately or spoon into a freezer container and freeze until ready to serve.
  • Calories 110; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrate 27g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 4%DV; Calcium 0%DV; Iron 00%DV.
  • * Daily Value.

Nutrition Facts : Calories 105.9, Fat 0.3, Sodium 7.2, Carbohydrate 27.3, Fiber 3.9, Sugar 23.3, Protein 0.4

PEAR SORBET



Pear Sorbet image

Categories     Pear     Chill

Yield makes about 1 quart (1 liter)

Number Of Ingredients 4

4 ripe pears (2 1/2 pounds, 1 1/4 kg), peeled and cored
1 1/4 cups (305 ml) water
2/3 cup (130 g) sugar
1 teaspoon freshly squeezed lemon juice

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).

GINGERED PEACH SORBET



Gingered Peach Sorbet image

Provided by Molly O'Neill

Categories     ice creams and sorbets, dessert

Time 30m

Yield Four to six servings

Number Of Ingredients 6

2 cups water
1 cup sugar
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg
1/8 teaspoon vanilla extract
6 large ripe peaches, pitted, coarsely chopped

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.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 0 grams, Carbohydrate 50 grams, Fat 0 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 48 grams

PEAR-GINGER SORBET



Pear-Ginger Sorbet image

A simply delicious and low-fat dessert, this Pear-Ginger Sorbet turns a can of pears into a perfectly refreshing after-dinner treat.

Provided by Allrecipes Member

Time P1DT10m

Yield 3

Number Of Ingredients 2

1 (15 ounce) can pears in heavy syrup
½ teaspoon minced gingerroot

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.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 26.9 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.3 g, Sodium 7 mg, Sugar 21.3 g

PEAR-GINGER SORBET



Pear-Ginger Sorbet image

A simply delicious and low-fat dessert, this Pear-Ginger Sorbet turns a can of pears into a perfectly refreshing after-dinner treat.

Provided by Allrecipes Member

Time P1DT10m

Yield 3

Number Of Ingredients 2

1 (15 ounce) can pears in heavy syrup
½ teaspoon minced gingerroot

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.

Nutrition Facts : Calories 103.8 calories, Carbohydrate 26.9 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.3 g, Sodium 7 mg, Sugar 21.3 g

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