Pear Sorbet With Ginger Tuile - cooking recipe

Ingredients

1 cup granulated sugar
2 1/4 lb pears, peeled, cored, coarsely chopped
1 tbsp lemon juice
2 None egg whites
None None Ginger Tuiles
1/4 cup granulated sugar
1/4 cup all-purpose flour
1 None egg white
2 1/2 tbsp butter, melted
1 tbsp ginger in syrup, drained, finely chopped (optional)

Preparation

Preheat oven to 350\u00b0F. Lightly grease and line 2 baking trays.
Stir 2 cups water and sugar over low heat for 2-3 mins, until sugar dissolves. Add pears, bring to a boil then simmer for 10-15 mins, until pears are tender. Drain, reserving 1/2 cup liquid. Process pears, reserved liquid and lemon until smooth. Transfer to a 12x8 inch rectangular pan and freeze until almost set.
Transfer to a food processor or blender and process with egg whites until smooth. Transfer to an 8x4 inch loaf pan, cover and freeze overnight, until firm.
Meanwhile, to make the tuiles, combine all ingredients. Use 1 tsp batter to make a very thin circle on prepared trays. Repeat with remaining batter, separating each by around 2 1/2 inches. Bake for 6-8 mins, until lightly browned around edges. Remove tuiles from trays and place over a rolling pin to cool and curl.
Serve pear sorbet in scoops with tuiles.