Pear and Ginger Sorbet with Ginger Molasses Cookies

One of KC’s favorite things, no matter what time of year, is ice cream or sorbet.  Unfortunately, both are usually very high in sugar and ice cream, of course, has tons of fat.  So for her birthday this year, her sweetheart got her a snazzy new ice cream maker.  That way she can make both in lower calorie versions.  These new ice cream makers are the kind that you put the bowls in the freezer overnight, chill the mixture in the fridge, and once you turn on the mixer, you’ve got 6 to 12 ounces of frozen delight within 5 to 10 minutes.  KC keeps her ice cream maker bowls in the freezer at all times now.  Of course her first foray with the ice cream maker was NOT low calorie!  Here it is:  Pear and Ginger Sorbet with Chocolate Sauce and Ginger Molasses Cookies!

Pear Ginger Sorbet

1 cup sugar
2 cups water
1 lemon, juiced and zested
1 one inch piece vanilla bean, scraped
1 one inch piece cinnamon stick, broken into pieces
3 pounds ripe pears of your choice, quartered, and cored
2 tablespoons pear vodka or other pear liqueur
2 tablespoons finely minced crystallized ginger

Mix the sugar, water, zest, vanilla bean with scrapings and cinnamon stick in a medium saucepan. Bring to a boil and cook for 3 minutes.   Add the pears, reduce heat to medium-low and simmer until the pears are tender, about 15 to 20 minutes. Remove and discard the vanilla bean and cinnamon stick.   Using a food mill puree the pears in batches, discarding the skins.  Then combine the poaching liquid and puree with the lemon juice and liqueur. Stir in ginger.

Chill the sorbet liquid.  If using an ice cream mixture, follow manufacturer’s instructions.   Otherwise, pour the mixture into ice trays or a 9-inch square cake pan. Freeze until the mixture is mushy in the center, then turn it into a chilled bowl and beat with an electric mixer or food processor until the mixture is creamy and smooth. Spoon back into the container, lay a piece of plastic wrap directly on the surface and freeze until firm.  Serve with chocolate sauce and ginger molasses cookies.

Chocolate Sauce

4.5 oz bittersweet chocolate, chopped

1/2 c heavy cream
1 t dark rum (optional)

Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chopped chocolate, and whisk until smooth. Be careful not to add too much air to the ganache. Stir in the rum if desired. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.

Spicy, Chewy Molasses Cookies

1/2 cup butter, at room temperature
1 cup sugar
1/3 cup molasses (not blackstrap)
1 large egg
2 1/3 cups all purpose flour
2 tsp baking soda
2 tsp ground ginger
1 tsp ground cinnamon
4 freshly ground cloves
1 freshly ground cardamom pod
1/4 tsp freshly ground black pepper
1/2 teaspoon flake or coarse sea salt
1/2 cup crystallized ginger, finely minced
sugar in the raw, for rolling


Preheat oven to 350F.
In a large bowl, cream together butter and sugar until fluffy. Beat in molasses and egg until smooth.
In a medium bowl, whisk together flour, baking soda, spices and salt. Stir flour mixture into molasses mixture. Stir in candied ginger.
Roll dough into 1-inch balls and roll each ball in the sugar in the raw before placing on baking sheet.  Press just enough so that the balls do not roll around on a baking sheet.
Bake cookies for 10-12 minutes, until the edges are set but not browned.
Cool for 5-10 minutes on baking sheet, then transfer to a wire rack to cool completely.
Store in an airtight container.