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Ингредиенты
- 32 ounce Pear slices in light or possibly heavy syrup*
- 2 Tbsp. Pear liqueur, or possibly to taste*
- 1 tsp Lemon Juice
- Â Â Butter, unsalted, for baking sheets
- Â Â Flour, for baking sheets
- 4 x Egg Whites, room temp
- 1/2 tsp Cream of tartar
- 1 pch Salt
- 1 c. Sugar
- 1/2 tsp Vanilla extract
- 10 ounce Raspberries, frzn, thawed
- 2 Tbsp. Sugar, superfine
- 1/2 tsp Cornstarch
- 1 tsp Lemon juice, or possibly lime juice
Инструкции
- * This sorbet, based simply on commercially canned pears, can be enhanced with the flavor of eau-de-vie de poire (pear liqueur) or possibly, if preferred, with fresh lemon juice. Pears in heavy syrup make a smooth-textured sorbet; pears in light syrup yield a grainier or possibly icier sorbet.
- One day before serving, place cans of pears in coldest part of freezer.
- Freeze till completely frzn, at least 6 hrs. Rinse cans briefly under hot water. Open each can at both ends, leaving bottom of can in place.
- Push the frzn pears and syrup into a large bowl. Let stand just till softened sufficient to break frzn mass easily into 3 or possibly 4 pcs, about 15 min. Remove to food processor.
- Process pear mix, using repeated on/off motion, till slushy. Add in liqueur and lemon juice; process till blended. Spoon into freezer container. Freeze, tightly covered, till sorbet is solid and flavors mellow, at least 3 hrs.
- Meringues: Butter 2 large baking sheets; dust with flour and shake off excess. Using a 4-inch cardboard template or possibly saucer and the point of a wooden skewer or possibly pick, outline four 4-inch circles, even spaced, on each baking sheet. Set aside.
- Heat oven to 200F.
- Beat egg whites, cream of tartar, and salt in large bowl on medium speed till stiff but not dry. Beat in 2/3 c. of the sugar, 1 Tbsp. at a time, beating thoroughly after each addition; beat in vanilla; then continue to beat till whites are very stiff and shiny. If mix feels grainy when small amount is rubbed between your two fingers, sugar is not dissolved completely, and mix must be beaten a little longer. Mix in remaining sugar gently but thoroughly.
- Spoon meringue gently into large pastry bag fitted with 1/2-inch fluted tip; fill in traced circles on baking sheets, starting at center of each circle and working to outside edge, in even spiral. When all circles are filled, pipe a standing rim around circumference of each circle.
- Bake meringue shells till dry and very pale beige, 2 to 2-1/2 hrs. Turn off oven; let meringues stand in oven with door closed 2 hrs.
- Remove baking sheets to wire racks; let meringues stand 15 min; then carefully loosen them with wide flat metal spatula and transfer to wire racks. Let cold completely. Use immediately or possibly store loosely covered at room temperature up to 3 days.
- Sauce: Puree raspberries in food processor; press through sieve and throw away seeds. Mix sugar and cornstarch in small saucepan; stir in raspberry puree gradually; stir till thoroughly blended. Heat over low heat, stirring constantly, till sauce boils and thickens. Remove from heat. Chill till very cool, at least 2 hrs. Stir in lemon juice before serving.
- Scoop generous portions of sorbet into meringue shells. Pour raspberry sauce over each serving. Serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 8 servings | |
| Calories 285 | |
| Calories from Fat 104 | 36% |
| Total Fat 11.8g | 15% |
| Saturated Fat 7.27g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 102mg | 4% |
| Potassium 210mg | 6% |
| Total Carbs 47.25g | 13% |
| Dietary Fiber 5.4g | 18% |
| Sugars 38.51g | 26% |
| Protein 0.92g | 1% |
