sorbet with fruit chips

sorbetto con frutta croccante

TOTAL TIME: 60 minutes plus freezing

MAKES: 4 servings

The optional egg white helps to stabilize, emulsify and preserve the texture of the sorbet if you are going to keep it in your freezer for a few days.

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Ingredients

3/4 cup sugar
3/4 cup water
1 quart chilled fresh orange juice
1 large egg white, preferably fresh and organic or local (optional)
1/2 Gala apple
1/2 firm-ripe Bartlett or Bosc pear

Instructions

In a small saucepan, whisk together the sugar and water. Bring to a boil, whisking to dissolve the sugar. Transfer to a bowl and chill the syrup until cold, about 1 hour.

Mix orange juice with the chilled syrup. Freeze in an ice cream maker. Add the egg white, if using, during the last 2 to 3 minutes of churning. Transfer to a covered, airtight container and put plastic wrap directly on the surface of the sorbet to prevent ice crystals from forming. Freeze until firm, about 2 hours or up to 5 days.

Heat oven to 225°. Line a baking sheet with parchment paper.

Using a mandolin or other manual slicer, slice fruit lengthwise into thin slices, about
1/ 16 inch thick. Arrange slices on prepared baking sheet. Bake slices in middle of oven until golden and beginning to crisp,
1 1/4 to 1 1/2 hours. Immediately peel fruit chips off parchment and cool on wire racks.

Serve sorbet with fruit chips.

October 2009