Spiced Pear Sorbet Recipes

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.

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:

• 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.

Steps:

• Peel, core and quarter the pears. Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract. Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent. This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if they're somewhat hard. Add the pepper.
• Using tongs, remove the pears to a bowl. Remove the cinnamon stick from the poaching liquid, and discard. Turn up the heat, and reduce until the mixture has the consistency of a thin syrup. (This step may be unnecessary, depending on how long you cooked the pears and how juicy they were.)
• Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade. Purée until smooth. Slowly add the poaching liquid and the lemon juice, and blend together. Transfer to a bowl, and chill. Meanwhile, place a 1-quart container in the freezer.
• Freeze in an ice cream maker following the manufacturer's instructions. Transfer to the chilled container, and freeze for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes.

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.

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.

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.