Ginger Pear Sorbet Food

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!

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.

PEAR VANILLA SORBET

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.

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.

PEAR SORBET

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.

SPICED PEAR SORBET

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.

PEAR SORBET

Steps:

• Combine the pear juice, sugar, pears and lemon zest and juice in a large saucepan. Cook over medium-high heat until the pears are fork-tender, about 15 minutes.
• Using a slotted spoon, remove the pears from the liquid and set aside.
• Continue cooking the liquid until syrupy and reduced by half, about 15 minutes more. Let cool slightly.
• Puree the pears and the pear syrup in a blender until smooth. Pass through a fine sieve into a bowl. Chill in the freezer until partially frozen, about 1 hour.
• Beat the pear mixture with a whisk until creamy. Return the bowl to the freezer and repeat the whisking process every hour until the sorbet has a smooth, luscious texture (about 4 hours total).
• To serve, scoop the sorbet into bowls and garnish with candied ginger and basil.
• Cook's Note:.
• You can use an ice cream maker if you have one; follow the manufacturer's instructions.

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.

FRESH GINGER AND CITRUS SORBET

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.

EASY RED-WINE AND PEAR SORBET

Steps:

• In a small saucepan, bring wine, 1 1/4 cups water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add pears; reduce heat, and simmer until tender, 5 to 10 minutes.
• Stir in lemon juice and a pinch of salt; cool completely. Transfer to a shallow baking dish. Freeze until solid, about 6 hours (or overnight).
• With a fork, break frozen mixture into large pieces. In 2 batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).

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 APPLE SORBET

Steps:

• In a medium saucepan over medium heat, combine apples, pears, sugar and 1/2 cup water; cover. Cook until tender, about 10 minutes. Press mixture through a sieve placed over a bowl. Discard apple and pear skins and stir in apple juice and another 1/2 cup water. Place mixture in a food processor and pulse 3-4 times until any big chunks are smooth.
• If making without an ice cream machine, pour into a shallow container and freeze 6 hours, scraping with a fork once or twice to break up crystals. If using a machine, churn until firm enough to scoop.