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.
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 APPLE SORBET
A delicious combination of apples and pears make up this icy treat. I hope you enjoy it as much as we did!
Provided by Dine Dish
Categories Frozen Desserts
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 209.9, Fat 0.3, Sodium 3.4, Carbohydrate 54.6, Fiber 4.3, Sugar 47, Protein 0.5
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
APPLE AND HONEY SORBET
This is the sorbet I served on Rosh Hashana meal between first and main course. It is white flecked with bright green, tangy from the green apples, and sweet with honey. Fresh and fabulous. Shana Tova! I recommend eucalyptus blossom honey, easily found in Israel.
Provided by MALKALEVADOM
Categories World Cuisine Recipes Middle Eastern Israeli
Time 4h5m
Yield 8
Number Of Ingredients 5
Steps:
- In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
- In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
- Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
- Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.6 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.5 g, Sodium 2.8 mg, Sugar 46.9 g
EASY POACHED PEARS
Bosc pears, available through April, become tender yet hold their shape well when poached. A spice-infused syrup gives them a pie-like flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 45m
Number Of Ingredients 8
Steps:
- In a large saucepan, combine lemon zest, cinnamon stick, allspice, ground pepper, apple cider, and water.
- Add pears. Cover with waxed paper to prevent discoloring. Bring to a simmer. Cook, turning pears occasionally, until easily pierced with the tip of a paring knife, but not falling apart, about 20 minutes. Remove pears from liquid; transfer to large bowl.
- Raise heat to high; boil cider mixture until reduced to a syrup, about 15 minutes. Discard cinnamon. Pour syrup over pears; refrigerate. To serve, slice off a sliver from the bottom of each pear (so it stands upright). Serve pears with lemon sorbet, if desired.
Nutrition Facts : Calories 128 g, Fat 1 g, Fiber 3 g, Protein 1 g
PEAR SORBET
Make and share this Pear Sorbet recipe from Food.com.
Provided by Chuck Hughes
Categories Frozen Desserts
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 269.4, Fat 0.6, Sodium 4.7, Carbohydrate 71.9, Fiber 14.3, Sugar 45.4, Protein 1.8
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- Place the sugar in a saucepan with 80 ml (⅓ cup) water, bring to the boil and simmer for 1 minute. Add the fruit purée and the liqueur and combine.
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