Does anyone know a good recipe for pear sorbet?

Try this site have a list of 176 different kinds or sorbet wow!!



Makes enough for 1

2 Cups water

1/3 Cup granulated sugar

4 medium-ripe pears (1 1/2 pounds -- peeled, cored and

cut into pieces)

Juice of 1 lemon

3 Tablespoons grappa or pear brandy





Preparation:

Put the water and sugar in a small saucepan and bring to a gently boil over medium heat. Cook until sugar is all dissolved and syrup is medium thick, 6-7 minutes. Transfer syrup to a bowl and cool. Put the pears, lemon juice, grappa or pear brandy, and cooled syrup in a blender, and process until smooth. Pour the misture through a strainer and into the bowl of an ice cream machine and freeze according to the manufacturer's instructions. Spoon into chilled glasses and serve.



Nutritional Information:

258 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 67g Carbohydrate; 0mg Cholesterol; 15mg Sodium
Does anyone know a good recipe for pear sorbet?
Ingredients:

4 ripe pears

2 cups water

1/3 cup granulated sugar

juice of 1 medium lemon

3 tablespoons pear brandy



Directions:

Peel, core, and chop the pears. Place the water in sugar in a small heavy saucepan and cook over medium heat. Gently boil until the sugar is dissolved and the syrup is of medium thickness, about 6 minutes. Chill the syrup until cold. Place the syrup, pears, lemon juice, and brandy in a food processor or blender and process until smooth. Strain the mixture and place in an ice cream machine. Freeze according to the manufacturers directions. Serve immediately
Reply:Prickly Pear Sorbet Recipe courtesy George Duran

Show: Ham on the Street

Episode: Exotic Foods



8 prickly (cactus) pears (3 pounds total)

1/2 cup simple syrup, recipe follows

2 tablespoons lime juice



Line a baking sheet with plastic wrap. Wearing rubber gloves, wash the cactus pears and with paper towels, rub off any prickly fuzz left on the skin. Halve the pears lengthwise. Carefully scoop out the flesh and seeds and put them into a blender, leaving the thick shells intact. Put the shells onto the baking sheets and freeze them until hard, about 1 hour.

Add the syrup and lime juice to the blender and puree until smooth. Taste and adjust the flavor with more syrup or lime juice, to taste. Strain the puree through a fine sieve, discarding any seeds and pulp.

Pour the sorbet into the frozen shells, smoothing the surface so they are level. Cover with plastic wrap and return the filled shells to the freezer for at least 6 hours. Frozen sorbet shells may be wrapped individually in plastic wrap and kept in the freezer for 1 week.



Simple Syrup:

1/2 cup sugar

1/2 cup water



Put the sugar and water into a saucepan over medium-high heat and bring to a boil, stirring to dissolve the sugar. Remove from heat and cool before using. Syrup can be stored, covered, in the refrigerator, for 1 month.

Yield: 3/4 cup
Reply:I read a few and here what sounds right



http://recipes.epicurean.com/recipe/1857...

http://frenchfood.about.com/od/frenchdes...

http://www.lifescript.com/channels/food_...



Yummy
Reply:Oh I know a cracking one yeah !!
Reply:SUMMER PEAR SORBET

(Makes 4 servings)





6 fresh California Bartlett pears, diced (5 cups)

1 cup frozen guava OR pineapple-orange-guava juice concentrate

1/2 cup sugar

1-1/2 tsp grated lime peel





Combine diced fruit and fruit concentrate in blender or food processor.



Whirl until smooth. Add sugar; whirl.



Stir in grated peel.



Freeze in ice cream maker, following machine instructions.



To make sorbet extra smooth, allow sorbet to stand out of freezer for at least 30 minutes before serving.





California Pear Advisory Board