Asian Pear and Red Wine Sorbet

Asian Pear and Red Wine Sorbet

Original photo and recipe by Chef Becca/It’s Yummi!

Ingredients

5 pounds ripe Asian Pears
2/3 cup granulated cane sugar
3 cups Burgundy or port wine
3 cups water
1 Cinnamon Stick (about 2-3 inches long)
1 teaspoon vanilla extract
Juice of 1 lemon (such as Seedless Lemon)

Yield: 1 quart

Steps

Peel, core, and quarter pears. Place into medium saucepan with sugar, red wine, water, cinnamon stick, and vanilla extract. Bring to a boil, then reduce heat and simmer, uncovered, until pears are softened and translucent, about 15-25 minutes (depending on hardness of  pears).

Using tongs, remove pears and transfer to a bowl. Remove cinnamon stick from poaching liquid, and discard. Turn up heat and reduce until mixture has consistency of thin syrup. (This step may be unnecessary, depending on how long you cooked the pears and how juicy they were.)

Place pears into blender or food processor container. Purée until smooth. (With small blenders, purée in batches.) Slowly add poaching liquid and lemon juice to pears, then blend together. Transfer to bowl, and chill in refrigerator 1-2 hours. Meanwhile, place a 1-quart container in the freezer.

Freeze in an ice cream maker following the manufacturer’s instructions.

Transfer sorbet to chilled container and freeze at least two hours before serving. If sorbet freezes solid, allow to soften in refrigerator for 15-30 minutes before serving.

Analyzed for 1 quart. Calories 270, Total Fat 0.5, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 52g, Dietary Fiber 9g, Sugars 40g, Protein 1g, Vitamin C 20%, Potassium 12%

Poached Asian Pears in Raspberry Sauce

Poached Asian Pears in Raspberry Sauce

Ingredients:

4 Frieda’s Asian Pears
1 cup apple juice
1 cup dry white wine
1/2 cup water
Few strips of lemon or orange peel

Raspberry Sauce:
1 cup fresh or frozen raspberries, thawed
2 tablespoons sugar

Steps

Core Asian pears, if desired, or leave stem and core intact. In a saucepan, combine the apple juice, wine, water, and lemon or orange peel. Place pears in liquid. Bring to boiling; reduce heat. Simmer, partially covered, 20 minutes, spooning liquid over pears frequently during cooking. (Pears will still be firm after cooking.)  Chill pears in liquid.

Meanwhile, prepare Raspberry Sauce: In a blender or food processor bowl, place berries. Cover and process until smooth. Add sugar; process again. If desired, strain sauce to remove seeds. Cover and chill sauce until needed.

To serve, spoon some of the Raspberry Sauce onto 4 dessert plates; place a pear in center of sauce in each plate. Pass any remaining sauce to spoon over pears.

Ricotta Apple Crepês

Ricotta Apple Crepês

Ingredients:

3 tablespoons butter
2 large apples (such as green dragon or your favorite heirloom variety) or Asian pears, sliced
1/3 cup raisins
1/3 cup chopped walnuts
1 tablespoon lemon juice
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
2/3 cup ricotta cheese
2 tablespoons brown sugar
4 Frieda’s French Style Crepês, at room temperature
Sifted confectioners’ sugar

Steps

For filling, melt butter in a skillet. Add apple slices, raisins, and walnuts; sauté over medium heat about 5 minutes or until fruit slices are tender. Stir in lemon juice, the first 3 tablespoons brown sugar, and cinnamon. Remove from heat.

In food processor or mixer bowl, combine ricotta cheese, and remaining 2 tablespoons brown sugar till well blended. To prepare crepes, spoon one-fourth of the apple mixture down center of each crepê; top each with a dollop of the ricotta cheese mixture. Roll up; sprinkle with confectioners’ sugar. Repeat with remaining crepês, apples, and cheese mixture.

Asian Pear Sauce

Ingredients:

2 medium Frieda’s Asian Pears, cored, peeled, and cut into quarters
1 slice lemon
4 whole cloves
1-2 tablespoons lemon juice
1-2 tablespoons honey

Steps:

In a saucepan, place Asian Pears with 3 cups water, lemon peel, and cloves. Bring mixture to boiling; reduce heat. Simmer, covered, for 20 to 30 minutes, or until tender.  Remove pears from liquid, reserving liquid. Place pears in food processor or blender; process until smooth. Add 2 to 4 tablespoons of the cooking liquid to the puree until mixture has a sauce consistency. Add lemon juice and honey to taste; serve warm or chilled. Store tightly covered in refrigerator. Use on pancakes, waffles, French toast, over poundcake, apple pie, or ice cream.