Asian Pear And Grapefruit Salad With _sake_ Granita And Pear Sorbet Recipes

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ASIAN PEAR AND GRAPEFRUIT SALAD WITH _SAKE_ GRANITA AND PEAR SORBET



Asian Pear and Grapefruit Salad with _Sake_ Granita and Pear Sorbet image

Nearly all of chef Kyle Caporicci's sweets come with their very own ice cream pairings: carrot cake with root beer ice cream; mango-kiwi cheesecake with mint. And in the case of this exotic fruit salad, the topping is a refreshing sake granita and pear sorbet.

Provided by Kyle Caporicci

Yield Makes 6 servings

Number Of Ingredients 14

3/4 cup water
3/4 cup sugar
2 tablespoons light corn syrup
Pinch of salt
3 1/2 cups diced peeled ripe Anjou or Bartlett pears (about 3 large)
1 1/3 cups coarsely filtered sake
2 tablespoons water
3/4 teaspoon unflavored gelatin
1 1/2 cups water
1 1/2 cups sugar
4 ruby red grapefruits or white grapefruits
2 large unpeeled Asian pears
Fresh fennel fronds (optional; for garnish)
Ice cream maker

Steps:

  • Combine 3/4 water, sugar, corn syrup, and pinch of salt in large saucepan. Bring to boil over medium heat, stirring until sugar dissolves. Add pear pieces and simmer until pears are very tender, stirring occasionally, 8 to 10 minutes. Cool slightly. Transfer mixture to processor and puree until smooth. Chill pear mixture until cold, about 2 hours.
  • Process pear mixture in ice cream maker according to manufacturer's instructions. Transfer pear sorbet to freezer container; cover and freeze until firm. DO AHEAD: Can be made 3 days ahead. Keep frozen.
  • Pour sake into 8x8x2-inch glass dish. Spoon 2 tablespoons water into heatproof custard cup or small bowl. Sprinkle gelatin over. Let stand until gelatin softens, about 10 minutes. Pour enough water into small skillet to come 1 inch up sides; bring to boil. Reduce heat to very low. Place cup with gelatin mixture in hot water in skillet. Stir until gelatin dissolves and mixture is fluid, about 1 minute. Remove cup with gelatin mixture from skillet. Pour gelatin mixture into sake and stir to blend well. Freeze sake mixture until firm, at least 8 hours or overnight.
  • Combine 1 1/2 cups water and 1 1/2 cups sugar in medium saucepan. Bring to boil, stirring until sugar dissolves. Remove from heat. Cool simple syrup until just warm to touch, 20 to 30 minutes.
  • Meanwhile, cut off peel and white pith from all grapefruit. Working over bowl to catch juices and using small sharp knife, cut between membranes to release segments into bowl. Quarter and core Asian pears, then cut lengthwise into very thin slices. Add to bowl with grapefruit.
  • Pour warm simple syrup over fruit. Cover and refrigerate until well chilled, about 2 hours. DO AHEAD: Compote can be made 6 hours ahead. Keep chilled.
  • Arrange 1 layer of pear slices in each of 6 cocktail glasses. Top each with 1 layer of grapefruit segments. Spoon 2 tablespoons syrup from fruit mixture over. Scrape fork all over sake granita to form crystals. Place large spoonful of granita atop fruit in each glass. Top each with 1 more layer of pear slices, then layer of grapefruit segments and scoop of pear sorbet. Garnish with fennel fronds, if desired, and serve.

ASIAN PEAR FRUIT SALAD



Asian Pear Fruit Salad image

This is a beautiful fall salad--easy, clean tasting, and elegant. You could add seeds from 1/2 a vanilla bean, or some cinnamon or cardamom, but totally unnecessary. May garnish with a little mint. Thanks to my friend Karin for this recipe.

Provided by charlie 5

Categories     Fruit

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 3

6 Asian pears, peeled, cored, sliced
6 -7 clementines
1 pomegranate

Steps:

  • Peel the clementines and separate into segments.
  • Remove the seeds from the pomegranate.
  • Mix together the pears, clementines and pomegranate seeds.

Nutrition Facts : Calories 103.5, Fat 0.5, Sodium 1.5, Carbohydrate 26.3, Fiber 5.8, Sugar 19.6, Protein 1.5

ASIAN PEAR SALAD



Asian Pear Salad image

This recipe is from my favorite chef, Nathan Lyon. I saw him make this on his program and just had to get the recipe, it looked so good. Prep time = cook time.

Provided by kitty.rock

Categories     Salad Dressings

Time 10m

Yield 4 1/2 cup servings, 4 serving(s)

Number Of Ingredients 12

1 Asian pear, peeled and medium dice
1/2 head radicchio, core removed, sliced thin
2 cups baby greens (beet greens, spinach, or arugula)
1/4 cup crumbled blue cheese
toasted pecans, crushed (optional)
2 tablespoons extra virgin olive oil
3/4 teaspoon Dijon mustard
1 tablespoon apple cider vinegar
1/4 teaspoon sugar or 1/4 teaspoon honey
kosher salt (to taste)
fresh ground pepper (to taste)
2 shallots, small dice

Steps:

  • In a large bowl combine the Asian pear, radicchio, baby greens, blue cheese, and pecans.
  • In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, sugar (or honey), pinch of salt, and a few good grinds of pepper.
  • Add the shallots to the vinaigrette then set aside.
  • When serving, dress the greens lightly, season to taste, and serve immediately.

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