Pear Sorbet | Fruit Recipes | Jamie Oliver Recipes (2024)

FAQs

Why do you put egg white in sorbet? ›

The optional egg white helps to stabilize, emulsify, and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

Thankfully, there are ways to temper the sweetness in sorbets. If it's too sweet, all it takes is the addition of highly acidic ingredients like lemon or vinegar, some water, or more fruit.

Use 1 teaspoon of pectin per quart of juice. It is necessary to boil the pectin with sugar for one full minute to ensure that it is properly hydrated. If you're making a quart of citrus sorbet, boil 3/4 cup sugar, 1/2 cup water, 1/2 cup citrus juice, and 1 teaspoon fruit pectin for one minute.

The Master Ratio

If you don't know the exact sugar content of your fruit, the best thing you can do is play it safe. A sugar concentration between 20% to 30% will generally produce a scoopable, creamy sorbet. * Add less and your sorbet is too icy to scoop; add more and it may never freeze.

Without fat from dairy or eggs, it's the suspension of sugar within the fruit purée that allows the sorbet to churn into something with a creamy mouthfeel. You need 20-30% sugar in your sorbet, which will come from your fruit plus some added sugar.

Tapioca starch (or corn starch): tapioca starch fis our go-to starch to thicken a sorbet mixture, for the velvety texture it creates. If you do not have tapioca starch, you can use corn starch instead, which is not the same, but it still works.

Sorbet has less calories than ice cream and other frozen desserts, and no fat. It's fruit content also makes it rich in vitamin C. Any downsides? That fruit content also means it contains a fair bit of sugar, and if we're comparing it with ice cream and gelato, it has less calcium, vitamin A and iron.

Too little sugar and you end up with loads of crunchy ice crystals. Some experts swear by a ratio of 4 cups puréed fruit to 1 cup sugar. If you don't have an ice-cream maker, place the sorbet mixture in a sealed container in the very coldest part of your freezer (usually at the bottom and back).

Lemon or lime juice is sometimes added to tone down the sweetness. Citrus also helps to keep certain fruits such as peaches and bananas from browning. Why do some recipes include alcohol? Alcohol doesn't freeze, so it helps prevent sorbet from freezing solid.

What happens if you add pectin after sugar? ›

Do not vary the sequence in which the ingredients are added. For example, powdered pectin does not dissolve in a sugared solution, so if you add the sugar and then the dry pectin, the jam will not be firm. Be sure you use a kettle large enough to accommodate the preserves when they are brought to a full rolling boil.

Apple, apricot, banana, blackberry, cabbage, celeriac, celery, cherry, cranberry, dates, eggplant, endive, fennel, fig, ginger, grape, guava, Jerusalem artichoke, kale, lemon, lettuce, lime, lychee, onion, orange, parsnip, persimmon, pineapple, plum, pomegranate, pumpkin, radicchio, radish, rambutan, raspberry, rhubarb ...

Pears are often considered best eaten fresh and just-sliced, making them a perfect partner for wholesome, simple snacking – think sliced pears atop whole-grain toast, wrapped with prosciutto, dipped in nut butters, or partnered with blue or aged, hard cheeses.

If planning to use pears uncooked, freeze using juice or water method. Freezing pears using dry packing or in sugar is the best method for pies or other cooked dishes. If planning to use pears in a sweetened jam, jelly, fruit butter, or sauce, try freezing using the juice or water method, but choose unsweetened juice.

Egg whites consist of proteins and pack quite some stabilising punch: when whipped, the egg whites will capture and retain a lot of air – very important for the consistency of any frozen dessert. The way to employ whipped egg whites is simple. Count with about 1 egg white for a standard batch of sorbet.

At its heart, sorbet is simply a frozen fruit syrup, but you can ramp it up a level and include whipped egg white or even mascarpone for a creamier result.

"Sorbet is made with fruit but no dairy (eggs or milk/cream) so it's generally vegan-friendly and suits those with egg or dairy allergies, too," she says. The pureness of the fruit makes it icy and refreshing, and it won't be silky or rich in its texture as some other kinds of ice creams and sherberts may be.

In the same way that mayonnaise—an emulsion of oil and acid made with eggs—is thicker and more creamy than any of its constituent ingredients, ice cream made with eggs develops a richer body than ice cream made without.