Friday, November 7, 2014

Pear sorbet

The delicate flavor of pears is best appreciated when they are perfectly ripe, so be sure to choose the very best fruit.

* Makes about 1 1/4 pints
  • 4 large (about 2 lbs.) ripe, but not soft, Comice or Bartlett pears
  • juice of 1 small lemon
  • 1 cup sugar syrup, chilled
  • 1 medium egg white
Peel and core the fruit. Purée in a blender along with the lemon juice. Pour straight into the syrup to avoid any discoloration.

Pour into an ice cream maker and process according to the manufacturer’s instructions, or pour into a freezer container and freeze using the hand-mixing method.

When the sorbet just starts to turn slushy, lightly whisk the egg white until frothy. Add it to the sorbet and continue churning or freezing until firm. Leave the sorbet in the freezer for 15 minutes or until required. If necessary, remove it from the freezer just 5 to 10 minutes before serving to soften.

Pear sorbet is best eaten as soon as possible or within a few days.

Variations:
  • Pear & quince jelly sorbet
Prepare the basic recipe, stirring in 6 tablespoons quince jelly just before freezing.
  • Pear & licorice sorbet with pastis chaser
Make the sugar syrup with 2 sticks licorice and let them dissolve. Continue with the basic recipe, but omit the egg white. Serve with a shot or chaser of pastis or your favorite anise liqueur.
  • Pear turkish delight sorbet
Prepare the basic recipe, substituting 1/2 cup rose water for the lemon juice. Churn until almost firm and then stir in 1/2 cup chopped Turkish delight candy.
  • Pear & chocolate sorbet
Prepare the basic recipe, stirring in 1/4 cup grated dark chocolate when it is almost firm. Serve with hot chocolate sauce.
  • Pear sorbet with cardamom & poppy seeds
When making the sugar syrup, flavor it with 6 cracked cardamom pods, and let cool. Strain and then stir in 3 tablespoons poppy seeds. Continue with the basic recipe.