Pear sorbet has always been a favorite of mine. Wait until your pears are nice and ripe, for maximum flavor. I keep my pears in a brown paper bag with an apple to speed this process along. The pear and vanilla combo is heavenly.
Ingredients
- 125 grams (1/2 cup) water
- 1 vanilla bean or 1 teaspoon vanilla
- 160 grams (approximately 3/4 cup) sugar
- 1,125 grams (4 large) ripe pears, peeled, quartered and cored
- 30 grams (approximately 1 tablespoon plus 1 teaspoon) clover honey
- 40 grams (approximately 2 tablespoons) corn syrup or agave nectar
- 2 teaspoons fresh lemon juice
- Nutritional Information
Nutritional analysis per serving (6 servings)
151 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 0 grams dietary fiber; 38 grams sugars; 0 grams protein; 5 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Makes about 5 cups, serving 6 to 8
Preparation
- Place the water in a medium saucepan. Cut the vanilla bean in half lengthwise and, using the tip of a paring knife, scrape the seeds into the water. Add the pods and the sugar. Bring to a simmer and simmer until the sugar dissolves. Add the pears and simmer 10 minutes, or until soft when pierced with a knife and translucent on the surfaces. Remove from the heat and stir in the honey, corn syrup or agave nectar, and lemon juice. Allow to cool. Remove the vanilla bean pods from the saucepan.
- Blend the pears with the syrup in a blender until smooth. Chill for 2 hours or overnight.
- Chill a container in the freezer. Using an immersion blender, blend the pear mixture for 30 seconds. Freeze in an ice cream maker following the manufacturer’s directions. Transfer to the container and freeze for at least two hours to pack.
- Advance preparation: The sorbet will keep for a couple of weeks in the freezer.
Dining and Cooking