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.
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.
PEACH SORBET
Use very ripe peaches for this sorbet; one way of knowing they are ripe is when the skins come off effortlessly.
Provided by gartenfee
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 5h35m
Yield 8
Number Of Ingredients 4
Steps:
- Add peaches to a blender; blend until smooth. Measure out 1 1/2 cups peach puree into a bowl. Immediately stir in lemon juice and refrigerate.
- Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature. Refrigerate simple syrup until chilled, about 1 hour.
- Pour chilled peach puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 60.1 calories, Carbohydrate 15.4 g, Sodium 2.2 mg, Sugar 15.2 g
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.
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 RECIPE
A simple combination of fresh pears and sugar is a refreshing, cool sorbet. Whirl and freeze fresh pears into a wonderfully light and pear-textured sorbet.
Provided by Molly Watson
Categories Dessert
Time 30m
Number Of Ingredients 4
Steps:
- Quarter, core, peel, and roughly chop the pears.
- Put the chopped pears, 1/2 cup of the pear nectar, and the sugar in a medium saucepan. Cook, stirring occasionally until the mixture comes to a boil.
- Reduce heat to maintain a steady simmer and cook, still stirring when you think of it until the pears are tender and the liquid has thickened a bit, about 10 minutes.
- Whirl the mixture in a blender until very smooth.
- Transfer the mixture to a mixing bowl and let it come to room temperature.
- Cover and put in the fridge until chilled, usually a few hours (you can speed up this process by putting the pears in a metal mixing bowl, nesting that bowl inside a large bowl filled with ice water, and stirring the mixture until it's chilled).
- Stir in the remaining 1 cup of pear nectar and the fresh lemon juice and freeze in an ice cream maker according to manufacturer's directions. If you don't have an ice-cream maker, transfer to a large metal pan or metal mixing bowl and put in the freezer. Stir the mixture every 30 minutes or so, paying special attention to scraping the frozen bits along the side, until it's all frozen. Once it's all frozen, whip it with electric beaters to lighten the texture, if you like, and then refreeze it before serving.
Nutrition Facts : Calories 160 kcal, Carbohydrate 42 g, Cholesterol 0 mg, Fiber 4 g, Protein 0 g, SaturatedFat 0 g, Sodium 5 mg, Sugar 33 g, Fat 0 g, ServingSize 1 quart (8 servings), UnsaturatedFat 0 g
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
PEAR SORBET
Make and share this Pear Sorbet recipe from Food.com.
Provided by Julie Bs Hive
Categories Frozen Desserts
Time 5h16m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a large saucepan, bring the pears, water, lemon juice, sugars, and bay leaf to a boil over moderate heat. Lower heat and simmer, uncovered, for 25 minutes or until the pears are very tender. Let cool then remove and discard the bay leaf and stir in the vanilla.
- Transfer mixture to a food processor (or blender) and whirl for 1 minute or until pureed. Pour into an 8x8x2 pan, cover with plastic wrap and freeze for 2 hours until the center is almost frozen. Remove the mixture from the freezer and beat until smooth. Return to the freezer for 45 minutes and beat again until smooth. Freeze 2-3 hours more or until firm.
Nutrition Facts : Calories 145.8, Fat 0.1, Sodium 4.4, Carbohydrate 38.1, Fiber 2.7, Sugar 32, Protein 0.4
GINGER-PEAR SORBET IN SPICED BROWN BUTTER AND WALNUT TUILE CUPS
Provided by Abigail Johnson Dodge
Categories Liqueur Food Processor Ice Cream Machine Ginger Dessert Christmas Low Fat High Fiber Frozen Dessert Pear Walnut Winter Christmas Eve Butter Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes 10 servings
Number Of Ingredients 11
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.
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.
MOM'S SPICED PEAR BREAD
This spiced pear bread has been a family recipe for over 30 years! Just like mom use to make! This bread is great slightly warmed with butter for breakfast or anytime!
Provided by Char and Gary
Time 1h20m
Yield 20
Number Of Ingredients 17
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 8x5x3-inch loaf pans.
- Combine flour, cinnamon, allspice, nutmeg, cloves, ginger, baking soda, salt, and baking powder in a large mixing bowl.
- Combine pears, brown sugar, raisins, vegetable oil, white sugar, apple cider, eggs, and vanilla in a separate bowl; blend well. Add to dry ingredients and stir just until moistened. Pour batter evenly into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center of each loaf comes out clean, 65 to 70 minutes. Cool in the loaf pans before removing to a wire rack to cool completely.
Nutrition Facts : Calories 283.6 calories, Carbohydrate 48 g, Cholesterol 27.9 mg, Fat 9.3 g, Fiber 2 g, Protein 3.3 g, SaturatedFat 1.4 g, Sodium 203.6 mg, Sugar 30.2 g
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