Pear Apple Sorbet Food

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 SORBET

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.

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.

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.

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.

GREEN APPLE SORBET

Steps:

• Cut, core and coarsely slice the apples.
• Place the apples in a saucepan along with lemon juice, sugar, and apple juice.
• Boil for approximately 3 to 5 minutes or until soft.
• Remove the green apple mixture from heat and cool.
• Place in a blender or food processor and puree the green apple mixture until smooth.
• Strain and transfer to a small container. Stir in green food coloring, mix well and place the green apple sorbet mixture in the freezer.
• This can be made two days before.
• When the green apple sorbet is completely frozen, remove from the freezer and place in a food processor or blender and puree again.
• Return to the freezer until ready to use.