What if I told you that two cool, creamy and easy fruit sorbets were just a blend away? That’s two sorbets with no peeling, pitting or poaching required? And the best part: no ice cream maker necessary! It’s true! Simple, yet sophisticated Pear & Peach Sorbet is that easy! All you need is canned fruit halves in heavy syrup, a freezer and a food processor or sturdy blender. Fruit packed in heavy syrup is what makes this recipe work as sugar syrup doesn’t freeze completely like juice. Avoid fruit packed in juice as it will yield disappointing results.
These sorbets are nice enough to serve as is or garnish with some very finely diced candied ginger, homemade or store bought berry syrup or diced canned pears or peaches for a little flavor alliteration. No matter how you scoop or serve them these sorbets are keepers. And by the way, I’m happily eating candied ginger again. There was a time that even those fibers bothered me. It’s so nice to have a useful old friend back in my life.
Pear & Peach Sorbet
For best flavor allow sorbet to soften for approximately 5 minutes before serving
2 15-16 ounce cans pear or peach halves in heavy syrup
Freeze unopened cans of fruit for a minimum of 8 hours. Dip unopened cans in hot water for 20 seconds to loosen filling. Pour contents into the bowl of a food processor (I used my Vitamix) tearing at the filling with a fork to break up the pieces of fruit. Puree until smooth. Transfer sorbet to a covered container and refreeze. When ready to serve, remove from the freezer and let soften for approximately 5 minutes.
Posted in Cooking techniques, Dessert, Gastroparesis, Snack, snack, dessert, Vitamix
Tagged candied ginger, canned peaches, canned pears, gastroparesis, gastroparesis-friendly, ginger, recipe, sorbet
Sunday was a good day. We are fortunate to live in New England where lobster is inexpensive ($4.99 per pound for chicks) and widely available. Big lobsters are far more impressive to look at but for a sweet, tender treat chicks (1-1 1/4 pounds) are the choice of most chefs. A chick lobster yields approximately 3 1/2 ounces of meat…that’s about 20 grams of protein! The local fish shop will also steam them to order as long as you call ahead. No muss! No fuss! I’m a lobster purist so I have no recipe to share today. We ate our lobster with the utensils God gave us. I served them with mashed potatoes mixed with equal parts skim milk and fat free half and half then dusted with a pinch of truffle salt to make them a little extra special…they were sharing the stage with lobster after all. As for GP friendly I would rank lobster just a little more difficult than chicken breast or white fish. Chew thoroughly!
The shells are in the freezer with plans of being transformed into a low fat GP friendly lobster bisque at Thanksgiving. Stay tuned!
Such a special meal deserved a special ending so after cleaning up I persuaded Hubby to go out for a store-bought angel food cake and a GP friendly strawberry shortcake was born.
Easy Strawberry Shortcake
Makes 1 serving but can be multiplied as many times as desired
1 slice angel food cake
1 scoop strawberry sorbet (softened)
Fat free Reddi wip
Preheat broiler. Spray a sheet pan or piece of foil. Toast angel food cake on both sides. Serve with a scoop of softened strawberry sorbet and garnish with Reddi whip