Ginger-Pear Sorbet
- Ready In:
- 6hrs 30mins
- Ingredients:
- 7
- Yields:
-
3 cups
- Serves:
- 6
ingredients
- 1 1⁄4 cups water
- 1⁄4 cup Splenda Sugar Blend for Baking
- 1 tablespoon lemon juice
- 2 teaspoons honey
- 2 ounces crystallized ginger (by weight)
- 1 1⁄2 lbs ripe pears, peeled and cored
- 1⁄2 cup Sauternes wine or 1/2 cup white dessert wine
directions
- Bring water, Splenda, lemon juice and honey to a simmer. Reserve one or two large pieces of crystallized ginger, dice the rest and add it to the pan. Roughly chop the pears and add them to pan as well. Simmer until tender 10-30 minutes (depending on variety and ripeness).
- Dice the remaining ginger and place in blender. Add the pears and liquid. Process until very smooth. Transfer to a container with a tight lid, and ripen in refrigerator 4 to 24 hours.
- Stir Sauternes into cold puree. Prepare sorbet in ice cream machine according to manufacturer's instructions. When done, transfer to a freezer container and harden in freezer 2-4 hours. Remove from freezer 20 minutes before serving.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!