Pear Sorbet With Ginger Tuile Recipe

Name: Pear Sorbet With Ginger Tuile
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup granulated sugar; 2 1/4 lb pears, peeled, cored, coarsely chopped; 1 tbsp lemon juice; 2 None egg whites; None None Ginger Tuiles; 1/4 cup granulated sugar; 1/4 cup all-purpose flour; 1 None egg white; 2 1/2 tbsp butter, melted; 1 tbsp ginger in syrup, drained, finely chopped (optional)

Servings: persons

1
Preheat oven to 350u00b0F. Lightly grease and line 2 baking trays.
2
Stir 2 cups water and sugar over low heat for 2-3 mins, until sugar dissolves. Add pears, bring to a boil then simmer for 10-15 mins, until pears are tender. Drain, reserving 1/2 cup liquid. Process pears, reserved liquid and lemon until smooth. Transfer to a 12x8 inch rectangular pan and freeze until almost set.
3
Transfer to a food processor or blender and process with egg whites until smooth. Transfer to an 8x4 inch loaf pan, cover and freeze overnight, until firm.
4
Meanwhile, to make the tuiles, combine all ingredients. Use 1 tsp batter to make a very thin circle on prepared trays. Repeat with remaining batter, separating each by around 2 1/2 inches. Bake for 6-8 mins, until lightly browned around edges. Remove tuiles from trays and place over a rolling pin to cool and curl.
5
Serve pear sorbet in scoops with tuiles.

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup granulated sugar, 2 1/4 lb pears, peeled, cored, coarsely chopped, 1 tbsp lemon juice, 2 None egg whites, and more.

Yes, Pear Sorbet With Ginger Tuile falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Pear Sorbet With Ginger Tuile

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions