Spiced pear and salted caramel sorbet by Cattywompuss. A Thermomix <sup>®</sup> recipe in the category Desserts & sweets on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Spiced pear and salted caramel sorbet

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Ingredients

10 portion(s)

1 portion Dulce de leche, (recipe link in tips)
400 grams coconut milk
200 - 400 grams water ice, varies depending on volume of pear cooking liquid
6 pears, (about 700g once peeled and cored)
1 tablespoon lemon juice, optional
100 grams raw sugar
1/2 teaspoon ground cinnamon
1 egg white
1 tablespoon Coconut chips, plus extra for serving

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6

20h 0min

Preparation 20h 0min

Baking/Cooking
7

medium

Preparation
8
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
9
Alcohol-free Children food Gluten free Non-dairy Vegetarian Autumn Summer Easy Cooling Freezing Steam cooking with Varoma Dessert Party Ice cream

Recipe's preparation

The day before...

Make the Dulce de Leche (or other prefered salted caramel sauce) and store in the fridge. You will need 100ml of sauce to make the sorbet and extra for serving.

When making the"Quirky cooking" Dulce de Leche, I find that some coconut milk can result in rather a thin sauce. If this happens add additonal coconut milk or coconut cream and cook for a further 10 minutes. Thinner coconut milks and longer cooking times may also result in a darker sauce.

I also add an extra 1/2 teaspoon of salt to the recipe to give a salted caramel flavour.

Freeze the coconut milk in ice cube trays and freeze the water in ice cube trays.

Peel, core and quarter the pears. Toss in lemon juice and arrange in a single layer on the varoma tray.

Put 500ml of water in the TM jug and steam the pears for 20 minutes, Varoma, speed 2. Remove cooked pears and store in the fridge, once cool.

To the remaining steaming liquid add 50g of the sugar, cook for a further 10 minutes varoma speed 2, MC off, steaming basket on lid to prevent splashing.

Freeze the reduced steaming liquid in ice cube trays, once cool. The point here is to retain the pear flavour left in the water and adding it back to the sorbet in place of some of the water ice cubes.

Just prior to serving...

Ensure the TM jug is clean and dry.

Add the remaining 50g of sugar and the cinnamon to the TM bowl and mill 10 seconds, speed 10.

Add the chilled, cooked pears, 100g of the chilled Dulche de Leche sauce and the egg white and blend 10 seconds, speed 7.

Add 400g of frozen coconut milk.

Add the frozen reduced steaming liquid and then water ice cubes to a total of weight 600g.

Blend for 1 minute, speed 10. Using the spatula to assist.

Sometimes an air bubble may become trapped around the blades. If this happens; stop the machine, remove the lid and stir the mixture to relase the bubble before finishing the blending. In the last few seconds of blending add the coconut chips for additional texture.

To serve...

Serve in bowls with a topping of Dulche de Leche and additional coconut chips.

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Tip

I like to use beurre bosc pears for this recipe.

You could use any salted caramel sauce you have in place of "Quirky Cooking" Dulche de Leche recipe.The dairy free Dulche de leche recipe is in the Quirky cooking book on page 172 and can also be found at this link.

//www.quirkycooking.com.au/2013/06/dairy-free-condensed-milk-dulce-de-leche/

I think this could easily be made with canned pears, you would need about 650g of cooked pears and could freeze the canning juice in place of the steaming liquid.

Meringue could be substituted for egg white if you wish to avoid raw egg.

Store left over sorbet in the freezer, before it begins to melt. To serve from the freezer, allow to sit at room temp for 10-15 minutes before serving.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.