Ingredients for compote:
6 Bartlett or Anjou Pears
Juice of 1 lemon
2 Tablespoons Poire Eaux-de-Vie
½ cup Sugar
2 Tablespoons Butter
¼ teaspoon salt
Method for compote:
Peel pears and cut into small dice. Toss with lemon juice. Caramelize sugar in pan over medium heat. First the sugar will melt, then crystallize, then begin to melt again and turn golden brown. When it is completely melted, add the butter and salt. Then add pears and you will find the caramelized sugar will seize but that’s OK. Stir a bit and then add Eau de Vie and continue to cook until pears are slightly translucent and much of the fluid has dissolved. Remove from heat, cool, serve at room temperature or refrigerate until you are ready to use.
Ingredients for Pear Sorbet:
1 ½ cup water
1 ½ cup sugar
2 Tablespoons light corn syrup
4 ½ cups ripe pears, diced and peeled
½ teaspoon salt
2 Tablespoons Poire Eaux de Vie
Method for Pear Sorbet:
Combine water, sugar, syrup and salt in large saucepan. Bring to boil; add pears and simmer until pieces are very tender. This took about 45 minutes. Let the mixture cool slightly; puree in blender or food processor; use caution when blending hot mixtures in blender or food processor.
Cool puree for at least 3 hours; freeze.
Serve frozen sorbet with pear compote; compote should be served at room temperature.
By Moveable Feasts.
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You can see the recipe here: moveablefeastscookbook.blogspot.com
