Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet

Name: Asian Pear and Grapefruit Salad with Sake Granita and Pear Sorbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Asian
Ingredients: 828 milliliters diced peeled ripe Anjou or Bartlett pears (about 3 large); 2 Tbsps light corn syrup; 6 servings Fresh fennel fronds (optional; for garnish); 1 teaspoons unflavored gelatin; 4 ruby red grapefruits or white grapefruits; 2 larges unpeeled Asian pears; 315 milliliters coarsely filtered sake; 1 pinch Pinch of salt; 355 milliliters sugar; 355 milliliters water

Asian Pear and Grapefruit Salad with Sake Granitan and Pear Sorbet might be just the side dish you are searching for. This gluten free and dairy free recipe serves 6. One serving contains 442 calories, 3g of protein, and 0g of fat. From preparation to the plate, this recipe takes roughly 45 minutes. A mixture of sugar, corn syrup, ruby grapefruits, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Combine 3/4 water, sugar,corn syrup, and pinch of salt in largesaucepan. Bring to boil over mediumheat, stirring until sugar dissolves.

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Corn Syrup

Sugar

Water

Salt

Addpear pieces and simmer until pears arevery tender, stirring occasionally, 8 to10 minutes. Cool slightly.

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Pear

Transfer mixtureto processor and puree until smooth. Chillpear mixture until cold, about 2 hours.

Process pear mixture in ice creammaker according to manufacturer’sinstructions.

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Pear

Ice

Transfer pear sorbet to freezercontainer; cover and freeze until firm.DO AHEAD: Can be made 3 days ahead.Keep frozen.

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Sorbet

Pear

Pour sake into8x8x2-inch glass dish. Spoon 2 tablespoonswater into heatproof custard cup or smallbowl.

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Custard

Sake

Sprinkle gelatin over.

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Gelatin

Let stand untilgelatin softens, about 10 minutes.

Pourenough water into small skillet to come1 inch up sides; bring to boil. Reduce heatto very low.

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Water

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Frying Pan

Place cup with gelatin mixturein hot water in skillet. Stir until gelatindissolves and mixture is fluid, about1 minute.

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Gelatin

Water

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Frying Pan

Remove cup with gelatin mixturefrom skillet.

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Gelatin

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Frying Pan

Pour gelatin mixture into sakeand stir to blend well. Freeze sake mixtureuntil firm, at least 8 hours or overnight.

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Gelatin

Sake

Combine 1 1/2 cups water and1 1/2 cups sugar in medium saucepan. Bringto boil, stirring until sugar dissolves.

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Sugar

Water

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Sauce Pan

Remove from heat. Cool simple syrup untiljust warm to touch, 20 to 30 minutes.

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Simple Syrup

Meanwhile, cut off peel and white pithfrom all grapefruit. Working over bowl tocatch juices and using small sharp knife, cutbetween membranes to release segmentsinto bowl. Quarter and core Asian pears,then cut lengthwise into very thin slices.

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Grapefruit

Pear

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Knife

Bowl

Add to bowl with grapefruit.

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Grapefruit

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Bowl

Pour warm simple syrup over fruit.Cover and refrigerate until well chilled,about 2 hours. DO AHEAD: Compote canbe made 6 hours ahead. Keep chilled.

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Simple Syrup

Compote

Fruit

Arrange 1 layer of pear slices ineach of 6 cocktail glasses. Top each with1 layer of grapefruit segments. Spoon2 tablespoons syrup from fruit mixtureover. Scrape fork all over sake granitato form crystals.

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Grapefruit

Cocktail

Fruit

Syrup

Pear

Sake

Place large spoonful ofgranita atop fruit in each glass. Top eachwith 1 more layer of pear slices, thenlayer of grapefruit segments and scoop ofpear sorbet.

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Grapefruit

Sorbet

Fruit

Pear

Garnish with fennel fronds, ifdesired, and serve.

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Fennel

Equipment

Ingredients

Servings:

828milliliters

diced peeled ripe Anjou or Bartlett pears (about 3 large)2Tbsps

light corn syrup 6servings

Fresh fennel fronds (optional; for garnish)1teaspoons

unflavored gelatin 4

ruby red grapefruits or white grapefruits 2larges

unpeeled Asian pears 315milliliters

coarsely filtered sake 1pinch

Pinch of salt 355milliliters

sugar 355milliliters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Botanica Wines Mary Delany Chenin Blanc with a 5 out of 5 star rating seems like a good match. It costs about 32 dollars per bottle.