Posted by: cosmicgarden | January 3, 2013

Pear Sorbet

This recipe is from a great book I’m enjoying right now, Cooking for Geeks, and seems like it might be a perfect use for all those extra pears next year! I wish I’d thought to do this instead of the PearBQ sauce!

In a pan, create a simple syrup by bringing to a boil:

1/2 cup (120g) water

1/4 cup (50g) sugar

Once the simple syrup has reached a boil, remove from heat and add:

15 oz (425g = 1 can) pears (if fresh, peel and core them)

1 teaspoon (5g) lemon juice

Purée with an immersion blender, food processor, or standard blender, being careful

not to overfill and thus overflow the container. Transfer to a sorbet maker and churn

until set. If you don’t have a sorbet maker, you can make sorbet’s sister dish, granita,

by freezing the mix in a 9” × 13” / 23 cm × 33 cm glass pan, using a spoon to stir up

the mixture as it sets. Or, see Chapter 7 to learn about using dry ice or liquid nitrogen

to make ice cream.

Notes

• The lemon juice helps reduce the sweetness brought about by the sugar. The sugar is

added not just for taste, but also to lower the freezing point of the liquid (salt does

the same thing). Adding a small quantity of alcohol will further help prevent the sorbet

from setting into a solid block. Ice cream and sorbets have a fascinating physical structure:

as the liquid begins to freeze, the remaining unfrozen liquid becomes more concentrated

in sugar, and as a result, the freezing point of the unfrozen portions drops.

Harold McGee’s On Food and Cooking (Scribner) has an excellent explanation of this

process for the curious reader.

• You can make a more concentrated simple syrup and then dilute it (after letting it

cool) with champagne, pear brandy, or ginger brandy. The alcohol is a solvent and will

help carry the smells. Alternatively, try adding a pinch of ginger powder, cardamom, or

cinnamon either in the sorbet liquid or as a garnish.

 

 

019

(evidence  I was nice once in March, 2011 *grin*)

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Responses

  1. if you don’t already have an ice cream maker, go out and get yourself one. i’m not big on extra gadgets and the like, but homemade ice cream just cannot be beat. if you have a kitchenaid mixer, i highly recommend the ice cream maker attachment. i just store mine in the freezer in the garage. it’s comforting to know that i can make a batch of ice cream or sorbet at a moment’s notice. you know, in case there’s was some sort of national emergency that only i could help with because i had planned ahead.


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