Pear Sorbet Food

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 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.

PEAR SORBET

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.

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.

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.

ASIAN PEAR SORBET

Steps:

• In a large saucepan, combine pears and 1 cup sake. Bring to a simmer over medium heat; cook, covered, until pears are tender when pierced with the tip of a paring knife, 30 to 35 minutes.
• Transfer pears and cooking liquid to a food processor. Add sugar, and process until smooth. Add lemon juice and the remaining 1/2 cup sake; pulse to combine. Transfer mixture to an airtight container, and refrigerate until completely chilled, at least 2 1/2 hours.
• Pour mixture into an ice-cream maker, and freeze according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 2 hours or overnight before serving.

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 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 AND CARDAMOM SORBET

Steps:

• Bring 1/2 cup pear nectar, sugar, and cardamom to a simmer in a small saucepan, stirring until sugar is dissolved. Stir into remaining pear nectar in a bowl and add lemon juice.
• Freeze in ice cream maker. Serve sorbet over pears.

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).