This is a recipe I tried out when I got a bag of pears from a friend. As a single person I can't eat a whole bag of pears before they go bad but I sure can use them up in some interesting recipes.
This is my first sorbet. Technically it's more of a granita since I don't have an ice cream maker but to heck with technicalities, this was not the texture of a granita. It was silky and creamy and delicious. The gingersnap cups came into the mix when I decided to share some of my pear sorbet and serve it up as a dessert at a dinner party.
PEAR HIBISCUS SORBET
IN GINGERSNAP CUPS
1 Tsp. Sugar
2 Tsp. Hibiscus Syrup
1/2 C. Water
3 Tbsp. Lemoncello*
1/4 Tsp. Hibiscus Elixir
1 Pear for Garnish
Hibiscus Flower for Garnish
- Peal, slice and core the pears. I used a combination of Red D'anjou, Barlett and Bosc.
- Puree the pears, hibiscus syrup and sugar in a blender until smooth
- Simmer this pear mixture in a saucepan about 3 - 4 minutes.
- Add the hibiscus elixir and the Lemoncello and stir in completely. (The alcohol keeps your sorbet from freezing too hard.) I used my own homemade Lemoncello!
- Refrigerate until completely cool. Refrigerating prior to freezing keeps the ice crystals smaller and makes a smoother sorbet.
- Freeze in a covered bowl in the freezer until solid or use your ice cream maker to freeze.
2 Gingersnap*** Crumbs, Ground Fine
3 Tbsp. Unsalted Butter, Melted
- Preheat your oven to 350 F.
- Spray cupcake molds with cooking spray
- Grind the baked gingersnaps in a blender or small food processor.
- Slowly add the melted butter until a dough forms
- Take a small handful (about 2 or 3 tablespoons) of the dough and press down and around the sides of your baking cups
- Bake 7 minutes and allow to cool
- Release the cups by tipping the cupcake pan over and gently patting the back of the cups.
ASSEMBLY & PLATING:
Pear Sorbet in Gingerbread Cup
3 - 5 Fresh Pear Slices
1 Wild Hibiscus Flower preserved in the syrup.
Some Interesting Cake Decorations*
- Squiggle a little of the hibiscus syrup onto the plate in a nice pattern.
- Spoon the sorbet into the gingersnap cups.
- Place your Pear Sorbet filled Gingersnap Cup onto the syrup a little off center.
- Arrange your pear slices around the cup as a garnish then place the hibiscus flower on the pear sorbet.
- Sprinkle on some of the cake decorations.
*I make my own Lemoncello (Limoncello) - here's the recipe & instructions.
**Candied ginger makes a nice substitute for the cake decorations!
***I also made my own Gingersnaps for the cups - here's that recipe.
Tomorrow I'll post up the Pear & Blue Cheese Bruschetta I used some more of my pears in AND the Pear Champagne Martini that I used some of this Pear Sorbet in as well!
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