Best Pear And Ginger Sorbet Recipes

GINGER-PEAR SORBET IN SPICED BROWN BUTTER AND WALNUT TUILE CUPS

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.

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, GINGER AND RIESLING SORBET

Steps:

• (1) In a medium, heavy bottom pot or saucepan combine pears, Riesling and ginger. Cover and bring to a boil over high heat.
• (2) When the pear mixture begins to boil, reduce heat to very low or simmer, and cook covered for at least 20 minutes, until pears are soft and easily pierced with a fork.
• (3) Transfer all contents of saucepan (pear mixture) to a blender and add sugar. Take care as the mixture is hot.
• (4) Cover blender tightly and puree mixture until smooth, 30 to 45 seconds.
• (5) Pour mixture through a strainer into an airtight container and stir in lemon juice and salt [to taste].
• (6) Close/cover airtight container and refrigerate until mixture is very cold, at least 4 hours.
• (7) Transfer mixture to an ice cream maker (ensure ice cream maker is prepped according to manufacturer instructions) and let machine run for 25 - 30 minutes or until desired consistency is reached.
• (8) Transfer sorbet back to airtight container and freeze at least 5 hours before serving.
• >>>>If you DO NOT have an ice cream maker:
• (A) Once pureed, with a slotted spoon or whisk, stir in lemon juice and salt to taste.
• (B) Pour mixture through a strainer onto the chilled baking sheet, cover with plastic wrap, and freeze until set.
• (C1) Once set, remove from freezer, break mixture into chunks, and blend in food processor or blender until smooth.
• (C2) For a smoother consistency, return mixture to baking sheet, freeze and blend again as before.
• (D) Transfer mixture to an airtight container and freeze at least 5 hours before serving.