Spicy Pear Sorbet
From The Healthiest Meals on Earth
Prep time: 15 minutes
Cook time: 10-20 minutes
Chill time: 1 hour to overnight
Freezing time: at least 5 hours
4 medium ripe Anjou pears
½ cup pear juice or apple cider
1-2 tbsp ginger juice (see directions)
7 whole cloves
2-3 tbsp crystallized ginger, minced (do this using a knife rather than food processor or it will come out too sticky to use)
¼ tsp vanilla extract
1. Make ginger juice: Finely grate 2” piece of fresh, peeled gingerroot over cheesecloth over a plate. Once you have grated it, lift the corners of the cheesecloth to make a pouch and squeeze out the juice over the plate.
2. Peel and core the pears. Halve, then quarter and quarter again through the middle.
3. In a medium sized saucepan over medium high heat, place pears, ginger juice, pear juice or cider and cloves. Toss and bring to a rapid boil. Reduce heat to low, stir and cover for 10-20 minutes or until the pears are very soft.
4. Remove the pears and sauce to a stainless steel bowl, cover with waxed paper and cool in the fridge for at least 1 hour to overnight.
5. Remove the condensation moisture from the waxed paper and cover. Transfer to the freezer for at least 5 hours or overnight.
6. Remove the bowl from the freezer and let thaw for 15 minutes. Run warm water under the bowl to thaw the bottom.
7. Remove the pears from the sauce and cut into large chunks, to fit in the food processor. Add extra juice if necessary (I didn’t have to). Process until creamy and stir in the minced crystallized ginger and vanilla.
8. Refreeze in a tightly covered container until ready to use. 15 minutes before serving, thaw at room temperature and stir well before placing in dishes and then sprinkle with a little more ginger as a garnish.