Sorbet with fennel, pear, grappa , with dried pears and sorrel
5 cups water
180 g sugar
40 g glucose syrup
15 pcs. fennel seeds
500g ripe pears
2-3 tbsp. pear vinegar or other light fruit vinegar
¼ cup grappa
Add water , sugar, glucose and fennel ¬ seeds in a saucepan and bring to the boil . Cut the pears and fennel into small pieces – just leave the skin on. Put pear pieces and fennel up in the hot sugar ¬ syrup and cook for 5-10 minutes on low heat. Remove the pan and put pear, fennel and syrup into a blender and blend until you get a reasonably smooth and homogeneous mass. Sift the mass through a coarse sieve to make it perfectly smooth sorbet mass, season with pear vinegar and grappa. Put sorbet mass in the refrigerator and cool completely. When the mass is completely cold , then pour it into an ice machine and let it freeze into a sorbet . Take the sorbet out of the ice machine and in a bowl or plastic bucket and put it in the freezer so that it just becomes quite firm before serving. Sorbet can stand for 3-4 days and keep its good creamy texture . If sorbet stays longer in the freezer, it starts to make large ice crystals. Should it happen, you can melted sorbet and then freeze it again.
Server sorbet with crispy dried pears and sorrel. Sorbet can be served as a separate dessert , but will also fit in well with a strong chocolate or other ” heavy / heavy cake dessert as there is good freshness of the sorbet .
Dried pears 2 pears Cut the whole pears in very thin slices , use a mandolin or a very sharp knife Put pear slices on a piece of wax paper on a baking sheet and dry them in the oven at 60 ° hot, for approx. 2 ½ -3 hours , until they are perfectly crisp. Pear slices are slightly brown during dry ¬ ring, but the taste of pear is very concentrated.