Red Pear Sorbet
Yield
6 servingsPrep
20 minCook
20 minReady
3 hrsTrans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red pear sorbet | |||
| 3 | each |
pears
red |
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
water
|
|
| 6 | tablespoons |
sugar
granulated |
|
| Caramel sabayon | |||
| ½ | cup |
sugar
granulated |
|
| 2 | each |
egg yolks
|
*
|
| ⅛ | teaspoon |
lemon juice
|
|
| 16 | large |
pecan halves
|
*
|
| 4 | tablespoons |
heavy whipping cream
|
|
| 1 | each |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Red pear sorbet | |||
| 3 | each |
pears
red |
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
water
|
|
| 9E+1 | ml |
sugar
granulated |
|
| Caramel sabayon | |||
| 118 | ml |
sugar
granulated |
|
| 2 | each |
egg yolks
|
*
|
| 0.6 | ml |
lemon juice
|
|
| 16 | large |
pecan halves
|
*
|
| 6E+1 | ml |
heavy whipping cream
|
|
| 1 | each |
eggs
|
|
Directions
Core and quarter the pears (do not peel).
Grate the pear quarters, then place the grated pear in a stainless steel bowl and toss with 1 tablespoon lemon juice.
Refrigerate until needed. Heat the water, sugar, and lemon zest in a 2½-qt saucepan over medium-high heat.
Whisk to dissolve sugar. Bring to a boil and boil for about 5 minutes until slightly thickened.
Pour the hot sugar mixture over the grated pear and stir.
Cool in an ice-water bath to a temperature of 40 to 45 degrees, about 15 minutes.
When cold, freeze in an ice-cream freezer following the manufacturer's instructions.
Transfer the semi-frozen sorbet to a plastic container then freeze for several hours.
Serve with ice cream.
