Ascorbic Acid
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Ascorbic Acid From Barry Farm Foods
Ascorbic Acid

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Ascorbic acid is found in plants, animals, and single-cell organisms.  All living animals either make it, eat it, or die from scurvy due to lack of it.

Ascorbic acid is Vitamin C.  It serves as a color stabilizer and nutrient.  

Ascorbic acid helps preserve foods, prevents loss of color in meat and used to prevent oxidation in light colored fruits like peaches and apples.

When preparing fruit such as apples, pears, and peaches, as little as 1/2 tsp of ascorbic acid added to 4 cups liquid is enough to prevent about 3 lbs of fruit from browning.   

RECIPE:

Pear Harvest

For the compote

3 cups water
1 1/2 cups dry white wine
1 1/2 cups Whey Low granules 
8 medium Bartlett pears, peeled, cored and cut into chunks
1 -inch piece peeled ginger root, cut into 4 slices
1 vanilla bean, split lengthwise and scraped
1/8 teaspoon ascorbic acid powder 

For the sorbet

1 cup Whey Low granules 
1 cup water
5 medium Bartlett pears, peeled, cored and cut into chunks
2 cups pear poaching liquid, cooled (see compote recipe directions)
1/8 teaspoon ascorbic acid powder

For the assembly

Mint leaves, for garnish
1 to 2 small Bartlett pears, cut into thin slices, for garnish

For the compote: Combine the compote ingredients in a large saucepan over high heat. Bring to a boil, then reduce the heat to medium-low and poach, uncovered, for about 30 minutes, until the pears are tender.

Strain the poaching liquid from the pears into a large bowl and set aside to cool (there will be about 4 cups). Cook the pears remaining in the saucepan over medium-high heat for 15 to 20 minutes, until almost all their remaining moisture has evaporated; remove from the heat.

Discard the ginger and vanilla bean. Transfer the pears to a bowl and use a fork to mash to a chunky consistency. Cool to room temperature, cover and refrigerate until ready to use.

For the sorbet: First, make a simple syrup by combining the Whey Low and 3/4 cup of the water in a small saucepan over high heat. Bring to a boil, then remove from the heat and stir until the Whey Low has dissolved. Cover and refrigerate until completely cooled.

Combine the pears, cooled poaching liquid and ascorbic acid powder in a blender or food processor and puree on high speed until very smooth (you may have to do this in batches). Strain through a fine-mesh strainer into a large bowl. Add 1/2 cup of the simple syrup (reserve the remaining syrup for another use) and the remaining 1/4 cup of water; mix well. Cover the sorbet puree and refrigerate for about 4 hours, or until very cold. Then freeze the sorbet (15 to 30 minutes) in an ice-cream maker according to manufacturer's directions

For the syrup: Cook 2 cups of the cooled poaching liquid in a medium saucepan over medium-high heat for 20 to 25 minutes, until thick and golden-colored. Cool, cover and refrigerate until ready to use.

For the assembly: Center a scoop of sorbet in a compote cup. Spoon some pear compote on each side of the sorbet and drizzle a spoonful of pear syrup over the top. Garnish with mint leaves and fanned slices of fresh pear.

NutritionFacts
No information available 
at this time.

Amount per serving
Calories 0
Calories from fat 0
% Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total
Carbohydrate 0g
0%
Dietary Fiber 0g 0%
Protein 0g
Percent values are based on a 2,000 calorie per day diet. Your daily values may differ.
Additional Information
0% of calories from Fat
0% from Carbohydrates
0% from Protein