Pear Sorbet
Use fragrant pears that are buttery ripe and slightly soft to the touch. You’ll be glad you did when you taste how good this simple sorbet is. Pears are one of the only fruits that ripen off the tree, so if your pears are rock hard when you buy them, chances are they’ll transform into soft, luscious, sorbet-worthy fruits in a few days. When just right, pears exude a strong, unmistakable sweet pear fragrance at the end opposite the stem. Bartlett, Comice, and French butter pears are varieties that I recommend.
Recipe information
Yield
makes about 1 quart (1 liter)
Ingredients
Preparation
Step 1
Cut the pears into 1-inch (3-cm) chunks. Put them in a large, nonreactive saucepan along with 1/2 cup (125 ml) of the water. Cover and cook over medium to high heat for 15 minutes, stirring occasionally, until the pears are cooked through and tender when poked with a paring knife.
Step 2
Transfer the cooked pears to a blender (you should have 2 cups, 500 ml, of purée) and add the remaining 3/4 cup (180 ml) water, sugar, and lemon juice. Purée until smooth.
Step 3
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.
Variation
Step 4
For Pear-Ginger Sorbet, add 1/4 cup (25 g) very finely chopped candied ginger to the sorbet during the last few minutes of churning.
Perfect Pairings
Step 5
Serve Pear Sorbet with a scoop of Chocolate Sorbet (page 120) or Chocolate Ice Cream (pages 26 and 28).
