Best Ginger Pear Sorbet In Spiced Brown Butter And Walnut Tuile Cups Recipes

Pear Sorbet image

Yield makes about 1 quart (1 liter)

Number Of Ingredients 4

4 ripe pears (2 1/2 pounds, 1 1/4 kg), peeled and cored
1 1/4 cups (305 ml) water
2/3 cup (130 g) sugar
1 teaspoon freshly squeezed lemon juice

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).

Ginger Pear Sorbet image

Provided by Lucy Metcalf

Yield Serves 4

Number Of Ingredients 5

1 15- to 16-ounce can pear halves in heavy syrup
1/4 cup sugar
1 tablespoon (packed) finely chopped crystallized ginger
1 teaspoon grated lemon peel
Fresh mint sprigs (optional)

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.