Pear Ginger And Riesling Sorbet Recipes

Steps:

• Drain pears, reserving 1 cup syrup (discard remaining syrup or save for another use); set pears aside. In a saucepan, bring sugar and reserved syrup to a boil. Remove from the heat; cool., In a blender, process the pears, lemon juice and ginger until smooth. Add cooled syrup and food coloring if desired; cover and process until pureed. Pour into an 11x7-in. dish. Cover and freeze for 1-1/2 to 2 hours or until partially frozen., Return mixture to blender; cover and process until smooth. Place in a freezer container; cover and freeze for at least 3 hours. Remove from the freezer 20 minutes before serving.

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:

• 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.

Steps:

• Sauteed Pears: Peel, quarter, and core the pears. In a pot, place the honey, sugar, 2 tablespoons of butter, vanilla bean, and red beer, and cook. Add the pears and cook for 3 to 4 minutes, or until brown. Remove the pears when softened and reserve until needed. Add the cream and reduce the sauce by 1/2, remove the vanilla bean.
• Sorbet: Mix the red beer with the simple syrup. Mix well freeze according to manufacturer's instructions. Place in the freezer for at least 2 hours before serving.
• Place a piece of or an individual ginger cake on each of 4 plates. Fan the quartered pears and place 2 on each plate. Place a scoop of sorbet on each cake. Cover the pears and part of the cake with the beer sauce. Decorate with the vanilla bean and a ginger cookie. Serve.

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.

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!