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Receta Pear And Cranberry Sorbet
by Global Cookbook

Pear And Cranberry Sorbet
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  Raciónes: 6

Ingredientes

  • 3/4 c. sugar plus
  • 2 Tbsp. sugar
  • 6 x hard Comice or possibly Anjou pears or possibly
  •     other green-skinned pears
  • 6 Tbsp. freshly-squeezed lemon juice
  • 1/2 c. frzn or possibly fresh cranberries
  • 6 x fresh bay leaves

Direcciones

  1. Combine sugar with 1 3/4 c. water in a medium saucepan. Stir well, and cook mix over medium-high heat, stirring occasionally, till sugar is dissolved, 6 to 8 min. Set aside to cold.
  2. Meanwhile, make the serving shells: Cut the top third off each pear, reserving the tops. Using a melon baller, remove cores and throw away. Scoop out as much flesh from pears as possible, leaving skin intact and reserving flesh. Brush insides of pears with 2 Tbsp. lemon juice. Place pears and their tops in a large container, and cover; transfer to the freezer for at least 2 hrs. The shells can be prepared 2 to 3 days ahead.
  3. Transfer reserved pear flesh to a medium saucepan. Add in 2 Tbsp. lemon juice and the cranberries. Cover, and cook over medium heat till juices are released, 6 to 8 min. Reduce heat to medium-low, and cook, covered, till pear flesh is very soft, 12 to 18 min. Transfer mix to food processor, and process till smooth. Pass mix through a fine sieve into a metal bowl. Add in cooled syrup, stirring to combine. Transfer to refrigerator to refrigeratethoroughly, about 30 min.
  4. Stir remaining 1/4 c. lemon juice into pear mix. Transfer mix to an ice-cream machine, and freeze, following the manufacturer's instructions. If a machine is not available, place the mix in an 11- by 6- by 2 3/4-inch plastic container (this size container works best) in the freezer for 1 hour. After 1 hour, stir with a fork. Continue to freeze, stirring every 30 min, till the sorbet has set and is completely frzn, about 4 hrs.
  5. To serve, fill frzn shells with sorbet, and garnish with pear tops and bay leaves. Serve immediately.
  6. This recipe yields 6 servings.