Pear Sorbet in Gingersnap Cups
makes about 8
4 pears, peeled, cored, and sliced, plus one additional pear for garnish
1/4 cup sugar
1/2 cup water
*2 T sparkling white wine or pear liquor (only if this is being made for adults only)
2 cups finely ground gingersnap crumbs
3 tablespoons butter, melted
Prep Day: Make the gingersnap cups, preheat oven to 350 degrees F. Combine gingersnap crumbs and butter in a bowl. Lightly spray muffin cups with cooking spray. Press 2 heaping tablespoons of gingersnap mixture into each muffin cup and up the sides. Bake for 7 minutes. Cool completely. Turn pan over and pat the back to release gingersnap cups.
For the sorbet, simmer pears, sugar, and water for 5 minutes. Cool completely. Pour into a blender or food processor and puree. Refrigerate until cold. Freeze in an ice cream maker or in a bowl in the freezer. *If this is for adults only, I recommend adding a couple of tablespoons of white wine (sparkling would be great) or pear liquor. This will add flavor and keep the sorbet from solidifying too hard in the freezer. Eat within 24 hours of making.
Serving Day: Scoop pear sorbet into gingersnap cups and garnish with a slice of pear.
Northerly Nosh 