Fresh ginger amps up the flavor of the sorbet.
Ingredients
Makes 10 servings
Special Equipment
Step 1
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.
Step 2
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.
Step 3
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.
Nutrition Per Serving
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Reviews (2)
Back to TopI actually thought this was easy and delicious. The only change I made was to use Absolut Pear Vodka instead of the Pear Liquor and it worked out perfectly. When I make it again, I'll probably add more ginger or maybe some candied ginger for an added kick.
milnersf
San Francisco, CA
12/16/2009
冰沙的问题但可抢救的,太uch sugar! I made this to serve between courses at our Thanksgiving dinner. I didn't make the walnut tuile cups, so can't speak to that part of the recipe. For sorbet, I immediately cut the sugar in the recipe to 1 cup, but were I to make it again, would use less- maybe just 1/2 cup. I doubled the amount of lemon peel and ginger and still found it bland after pureeing. Ended up correcting it by adding some freshly grated ginger directly to puree and the juice of a whole lemon. Then it was good. Froze very hard in the container after processing in the ice cream maker, so had to thaw before scooping out. It was good, but my fork rating reflects the amount of adjustment I needed to make to the recipe. After making it, I wondered if a much easier route to same result would be to simply the poach the pears is a high-quality strong ginger beer, maybe adding some lemon, though there might be enough in the beverage to begin with, and then puree and process in the ice cream maker. Used leftover sorbet to make nice cocktail in food processor w/vodka, more lemon juice, and a bit of pear liquor.
klezcook
Western MA
11/30/2009
