Monday, December 26, 2011 / 49 Comments / Dessert , Fall , Ice Cream/Sorbet/Frozen Yogurt , Winter
pear sorbet in gingersnap cups
When I was in Italy, the bakery next door had the most delicious pear juice (succo di pere). My room mates and I would bring it home, stick it in the freezer, and eat it like sorbetto. It was incredibly silky and refreshing. So when I stood staring at my overflowing bowl of ripe pears yesterday my mind went right to sorbetto di pere. Gingersnaps add a warm wintery element we loved with the fresh pear. My pears were so sweet I didn't need to add any sweetener. I can't think of a healthier dessert than pureed frozen pears. This would be an ideal New Years Eve dessert, as it can be made well in advance. And not only is is beautiful, it requires very few ingredients and is easy to make. You know my style... deceptively simple.
Simplify: serve sorbet in traditional bowls with a gingersnap on top. Or sandwich sorbet between two cookies.
For the grown-ups: serve with sparkling wine.
I wish you a sweet and beautiful 2012.
Pear Sorbet in Gingersnap Cups
makes about 8
4 pears, peeled, cored, and sliced, plus one additional pear for garnish
1/4 cup sugar
1/2 cup water
*2 T sparkling white wine or pear liquor (only if this is being made for adults only)
2 cups finely ground gingersnap crumbs
3 tablespoons butter, melted
For the sorbet, simmer pears, sugar, and water for 5 minutes. Cool completely. Pour into a blender or food processor and puree. Refrigerate until cold. Freeze in an ice cream maker or in a bowl in the freezer. *If this is for adults only, I recommend adding a couple of tablespoons of white wine (sparkling would be great) or pear liquor. This will add flavor and keep the sorbet from solidifying in the freezer. This should be served the same day it's made, as it will become very hard and icy.
For the gingersnap cups, preheat oven to 350 degrees F. Combine gingersnap crumbs and butter in a bowl. Lightly spray muffin cups with cooking spray. Press 2 heaping tablespoons of gingersnap mixture into each muffin cup and up the sides. Bake for 7 minutes. Cool completely. Turn pan over and pat the back to release gingersnap cups. *Cups can be made one day ahead.
Scoop pear sorbet into gingersnap cups and garnish with a slice of pear.