PEAR SORBET
A touch of sweet white wine and citrus makes this lovely pear sorbet so refreshing. You can use canned pears when fresh ones aren't available. And lime juice is a nice substitute for lemon.- Deirdre Cox, Kansas City, Missouri
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 4 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 198 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 2mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 4g fiber), Protein 1g protein.
PEAR APPLE SORBET
A delicious combination of apples and pears make up this icy treat. I hope you enjoy it as much as we did!
Provided by Dine Dish
Categories Frozen Desserts
Time 1h
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- In a medium saucepan over medium heat, combine apples, pears, sugar and 1/2 cup water; cover. Cook until tender, about 10 minutes. Press mixture through a sieve placed over a bowl. Discard apple and pear skins and stir in apple juice and another 1/2 cup water. Place mixture in a food processor and pulse 3-4 times until any big chunks are smooth.
- If making without an ice cream machine, pour into a shallow container and freeze 6 hours, scraping with a fork once or twice to break up crystals. If using a machine, churn until firm enough to scoop.
Nutrition Facts : Calories 209.9, Fat 0.3, Sodium 3.4, Carbohydrate 54.6, Fiber 4.3, Sugar 47, Protein 0.5
PEAR VANILLA SORBET
Pear sorbet has always been a favorite of mine. Wait until your pears are nice and ripe, for maximum flavor. I keep my pears in a brown paper bag with an apple to speed this process along. The pear and vanilla combo is heavenly.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h30m
Yield Makes about 5 cups, serving 6 to 8
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
PEAR SORBET
Make and share this Pear Sorbet recipe from Food.com.
Provided by Chuck Hughes
Categories Frozen Desserts
Time 4h35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine the pear juice, sugar, pears and lemon zest and juice in a large saucepan. Cook over medium-high heat until the pears are fork-tender, about 15 minutes.
- Using a slotted spoon, remove the pears from the liquid and set aside.
- Continue cooking the liquid until syrupy and reduced by half, about 15 minutes more. Let cool slightly.
- Puree the pears and the pear syrup in a blender until smooth. Pass through a fine sieve into a bowl. Chill in the freezer until partially frozen, about 1 hour.
- Beat the pear mixture with a whisk until creamy. Return the bowl to the freezer and repeat the whisking process every hour until the sorbet has a smooth, luscious texture (about 4 hours total).
- To serve, scoop the sorbet into bowls and garnish with candied ginger and basil.
- Cook's Note:.
- You can use an ice cream maker if you have one; follow the manufacturer's instructions.
Nutrition Facts : Calories 269.4, Fat 0.6, Sodium 4.7, Carbohydrate 71.9, Fiber 14.3, Sugar 45.4, Protein 1.8
PEAR SORBET
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).
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