Wed 11 Jun, 2003 06:00 pm
This is my favorite sorbet. It is wonderfully refreshing---and no fat in it. I had to create the recipe because apparently no one was making it as I like it. I use two types of pears, one for flavor and the other to give it a dense texture.
An original recipe by BumbleBeeBoogie
2 pounds pears, (1/2 pound soft Bartlett for flavor and 1/2 pound firm Anjou or Bosc for texture)
1-1/2 cups simple syrup (recipe follows)
Juice of 1 lemon
1/2 teaspoon ground cinnamon
Peel and core the pears and cut into small chunks. Puree the pears in a food processor or blender. Pour the puree into a bowl and stir in the simple syrup, lemon juice and cinnamon. Taste and adjust to taste. Freeze in an ice cream maker using the manufacturer's instructions.
4 cups water
4 cups sugar
Stir water and sugar into a saucepan; place over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a lidded glass jar.
NOTE: To make pear sorbet when fresh pears are not in season, a large can of pears in heavy syrup may be substituted for the pears and simple syrup. Add the lemon juice and cinnamon and proceed as directed above. The texture will not be as good, but it is still delicious and refreshing.
I LOVE pear sorbet!!
I wrote a similar recipe, with the addition a a little gerwurtztraminer, and a touch of poire williams,...it's a big favorite,..I'll post it for you.
Jerry, A Tipsy Pear Sorbet? I will enjoy seeing the recipe.
Thanks - BumbleBeeBoogie