Pear Ginger Sorbet Recipes

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.

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!

Steps:

• Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
• Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
• Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.

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.

Steps:

• Place the unopened can of fruit in the freezer until solid (approximately 24 hours; can may bulge slightly). Submerge the unopened frozen can in very hot tap water for 1 minute.
• Open the can and pour any thawed syrup into a food processor bowl fitted with a steel blade. Remove the frozen fruit from the can; carefully cut into 8 chunks.
• Put the frozen fruit chunks into the food processor; add ginger root. Process until smooth, scraping blade and bowl as needed.
• Serve immediately or spoon into a freezer container and freeze until ready to serve.
• Calories 110; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 10mg; Carbohydrate 27g; Fiber 1g; Protein 0g; Vitamin A 0%DV*; Vitamin C 4%DV; Calcium 0%DV; Iron 00%DV.
• * Daily Value.

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).

Steps:

• Bring water, Splenda, lemon juice and honey to a simmer. Reserve one or two large pieces of crystallized ginger, dice the rest and add it to the pan. Roughly chop the pears and add them to pan as well. Simmer until tender 10-30 minutes (depending on variety and ripeness).
• Dice the remaining ginger and place in blender. Add the pears and liquid. Process until very smooth. Transfer to a container with a tight lid, and ripen in refrigerator 4 to 24 hours.
• Stir Sauternes into cold puree. Prepare sorbet in ice cream machine according to manufacturer's instructions. When done, transfer to a freezer container and harden in freezer 2-4 hours. Remove from freezer 20 minutes before serving.