I decided to give Empanadas another shot last night while cooking a fancy 5-course meal for a couple friend’s dating anniversary. I thought Figs would be a good seasonal choice, and what would go better with them than Pear and Caramel Sorbet!
Peel, core and dice some ripe pears. Add to the pan along with Cinnamon, All-Spice, Chinese 5-Spice, Vanilla, Brown Sugar and Water. Feel free to ease off the spices if you prefer the pear flavor to shine through a bit more.
Cook on Medium heat until the pears and soft. Remove from heat and blend until very smooth
Now lets focus on the Caramel. Add 1 cup of Sugar to a pan, and be ready with your other ingredients.
When the sugar melts into a nice medium brown, add 2 cups of water around the edges of the pan. The sugar will harden into a flat hard layer. Just bring the water to a boil and let the sugar re-dissolve.
Add Pear puree, and chill. When the mixture is very cold, spin in Ice Cream machine for about 25 minutes.
Sorbet done! Scoop into freezer-safe container and cover with parchment paper.
12 Figs, quartered(reserve 1 sliced fig for garnish)
1/3 cup Sugar
1/3 cup Brown Sugar
1 1/2 tbsp Honey
2/3 cup Water
1 tbsp Lemon Juice
Combine Figs, Lemon Juice, Sugar, Brown Sugar, Honey and Water in pan and cook until liquid is thick and figs are soft and shiny.
I’ve tried several different Empanada doughs, but I like this recipe: http://www.epicurious.com/recipes/food/views/Empanada-Dough-230786
Make sure to freeze the cubed butter and the water before adding it to the flour, and keep the dough in the refrigerator whenever you are not working with it. Once the dough has been chilled at least an hour, Roll and Cut.
Wrap and Crimp using Egg Whites to seal. Also make slits for venting, and brush with Egg Whites, sprinkle with Brown Sugar.
Bake at 375 degrees until brown, about 20 minutes.
Enjoy your tasty dessert. You earned it!