PEAR HIBISCUS SORBET in Gingersnap Cups

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

PEAR SORBET:

Ingredients:

4 Pears

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

Directions:

• 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.

GINGERSNAP CUPS:

Ingredients

2 Gingersnap*** Crumbs, Ground Fine

3 Tbsp. Unsalted Butter, Melted

Directions

• 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:

Ingredients:

Pear Sorbet in Gingerbread Cup

Hibiscus Syrup

3 - 5 Fresh Pear Slices

1 Wild Hibiscus Flower preserved in the syrup.

Some Interesting Cake Decorations*

Directions:

• 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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