Monday, August 9, 2010

Pear Sorbet

      If you need to take a break from the heat this summer you should set aside an afternoon to make this pear sorbet with your friends. Hollin and I, along with our friend Courtney, stepped into a café on Rue Saint Denis the other day after noticing its patrons spooning some wonderful looking sorbet and gelato.  We were excited to see that they offered a pear sorbet. Before I knew it, Hollin sat down next to me with a cup of the sorbet poire. I couldn't help but steal about half of it. On our walk back home, we stopped into our neighborhood fruiterie and bought a few pears. Having made a mango sorbet the previous weekend, I was eager to essentially use the same recipe to mimic what we tasted at the café.
    If you search for pear sorbet recipes you will likely find a variety of takes on it. Most of the differences that appear are a result of the type of extra liquid used in the recipe. Martha Stewart, for example, recommends using red wine or cranberry juice. We came across a bottle of pear nector at the grocery store so we went ahead and used  that for added liquid. With the mango sorbet we tried, adding water or any other liquid beside lime juice wasn't really necessary, however it seems that most pear recipes will suggest using water and/or another liquid.

The recipe below is adapted from Martha Stewart's version titled "Red-Wine and Pear Sorbet"


2 cups of peeled and diced pear (about 4 small pears)
1 cup pear nector
1 1/4 cups water
2 Tablespoons Lemon Juice
1/4 cup of sugar
1 pinch of salt

Begin by preparing a medium cooking pot by adding water and sugar and allowing mixture come to a boil.

Meanwhile prepare pears - cube the pears but because this mixture will be later puréed there is no need to spend a lot of time here getting it to look good.

Add pears to boiling sugar water and then reduce heat to a simmer. Allow pears to cook until they are tender... around 5-10 minutes.

When pears are tender stir in lemon juice and add a pinch of salt. Remove from heat and let mixture come to room temperature. (I cooled my down by putting into the fridge)

Use a blender (or perhaps a food processor might work) to purée the mixture.

If you have an icecream machine use it by simply pouring in purée.

If you do not have an ice-cream maker you can let the mixture completely freeze in a shallow container then roughly break it up into chunks before making it into a purée in a blender.

1 comment:

  1. The first time I learn of this here. I need to watch out for this the next time I walk into a cafe.