Thursday, October 23, 2008

Eating Art: Pear Sorbet with Fresh Ginger


As a child, we often went out for ice cream with my parents. Both my parents were raised in India, and dairy was a strong portion of their diet. My father has been known to eat sweet butter straight out of the container. So, they were also incredulous when I eschewed ice cream, with its tongue coating after taste, for sorbet, whose sweet, clean fruitiness I prized.

We recently made a delicious pear sorbet from a recipe from La Mia Cucina (queen of Daring Bakers) but we added 2 T freshly grated ginger and 1 t powdered ginger. One thing that was interesting about the Mia Cucina was that she used canned pears for her sorbet. We decided to do this too because it made for a more creamy sorbet and frankly less work as we were in the midst of creating 10 dishes for our Eating Art Dinner party. But, next time, I might experiment with fresh ones.

For presentation, we served it with candied ginger cut to look like letters (using mini-fondant cutters) as we were making our nod at the how 20th century artists, like Claes Oldenburg, employ letters, words, and cultural symbols in their art.


La Cuisine d'Helene said...

This is a beautiful sorbet.

Sophie said...

I really like how you made the letters! The ingredients sound so yummy together, very fresh!

glamah16 said...

I confessI have always loved canned pears. So this sorbet appeals to me. Love the ginger!

FOODalogue said...

one word...exquisite!

pam said...

I love the candied ginger letters!