On my last recipe, I made some Red Wine Poached Pear, which is simple and easy to make. So I was thinking what else can I make base on that and it came up to my mind that my last sorbet recipe got quite a lot compliment from my mum. So why not try to combine the sorbet with red wine poached pears. In this case, I don’t need to waste the red wine sauce, which I use to poach the pear. Since I have OCD on not wasting any food, as I do not like the idea of wasting food at all. Especially in baking, lot of the time, we probably only need just one particular ingredient such as egg white for macaron, so I always try to use up all the left over ingredients and end up keep baking all the time.
While making poached pear, we were using lot of wine so it can cover the majority of the pears while poaching. And once we get the pears done, the sauce are pretty much no use after which I think it a kind of waste because the juice is full of red wine and pear flavour (Before I usually just drank it all by myself.). In this sorbet recipe, I will be using all the sauce and the pear to turn this delicious poached pear into refreshing sorbet. And I’m sure you can once stun your guest with this lovely dessert.
I adopted this from my Kiwi & Lime Sorbet recipe; please feel free to check my other recipe. And hope you enjoy it.
Red Wine Poached Pears Sorbet
3 Red Wine Poached Pears (See my Easy Simple Red Wine Poached Pear Recipe)
1 Gelatine Sheet
50g Sugar (Or no sugar as we are using the red wine sauce we use to poached pear)
100ml Warm Water
300ml Red Wine Poached Pear Juice
1 egg white
Balsamic Vinegar reduction
½ cup balsamic vinegar
2 tablespoon sugar
1) Soak gelatine sheet in water for 1 minute until soften.
2) Combine 100ml warm water with sugar and stir all sugar dissolve.
3) Put the soaked gelatine sheet into the sugar syrup and mix until it all combined.
4) Pour in the gelatine sugar water with the red wine juice
5) Blend poached pear and red wine juice together.6) Transfer into shallow container and freeze it for 2-3 hours or overnight. (You may stir occasionally because of the juice will sink at the bottle.
7) Use a fork to scratch the ice.
8) Put it back into freezer to prevent it from melting.
9) Beat egg white with sugar until it form a stiff peak.
10) Combine the egg white with the poached pear; beat in low speed until just combined
11) Gently fold in the egg white and it will become smooth.
12) Put it back into freezer to harden the sorbet.
13) Combine ½ cup balsamic vinegar with sugar in a pot.
14) Bring to boil and then turn to medium heat until it become thickens.
15) Wait the Balsamic reduction to cool. down and drizzling on top of sorbet.