Pear And Red Wine 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:

• 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:

• In a small saucepan, bring wine, 1 1/4 cups water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add pears; reduce heat, and simmer until tender, 5 to 10 minutes.
• Stir in lemon juice and a pinch of salt; cool completely. Transfer to a shallow baking dish. Freeze until solid, about 6 hours (or overnight).
• With a fork, break frozen mixture into large pieces. In 2 batches, puree in a food processor until completely smooth, 2 to 3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).

Steps:

• Peel and core the pears but leave stems intact.
• Put pears in a heavy casserole large enough to hold them comfortably, stems up. Pour in the wine and enough water to cover the pears. Add the sugar and cinnamon.
• Simmer, uncovered, for about 5 hours, or until the liquid has reduced to a glaze. If the syrup is too liquid but the pears are cooked, remove them to a serving dish. Boil the liquid down until it is thick enough to coat the spoon. Pour over the pears and allow them to cool at room temperature.
• Serve the cream separately.

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.

Steps:

• Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
• Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears - they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
• Take the pears from the pan, then boil the liquid to reduce it by half so that it's syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

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:

• Using a sharp vegetable peeler, peel the pears top to bottom, leaving them whole, with stems attached and the core intact.
• Put the pears in a large, wide nonreactive pot (enameled or stainless steel) in one layer. Add the wine, sugar and spices. Cover and bring to a boil, then reduce the heat to a very gentle simmer, and cook for about 30 minutes, or until a skewer inserted encounters no resistance. Remove from the heat and transfer the pears to a deep container, leaving the liquid in the pot.
• Heat the poaching liquid over high and boil down until it is reduced by half. (You should have about 2 1/2 cups syrup.) Pour syrup over pears, and refrigerate overnight if possible.
• To serve, put each pear in a soup plate and spoon over a little of the red wine syrup. Add a dollop of crème fraîche or a scoop of ice cream, and finish with a sprinkling of pomegranate seeds.