Pear Sorbet

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By Team Studio Kitchen

When pears are in season, their natural sweetness and juicy texture make them perfect for creating a refreshing pear sorbet. This simple yet elegant sorbet highlights the fresh, delicate flavours of ripe pears, enhanced with lemon and vanilla.

The sorbet is easy and can be made in one of three ways depending on the equipment you have at home.

Light and fresh, its the perfect partner to Darren’s decadent Chocolate Souffle with Hazelnut & Pear.

 

Time

24

hour

0

minutes

Degree of Difficulty

Easy

Save

1

Portions

8
servings

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Ingredients

Servings

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POACHED PEARS

4 pears, ripe and firm
400g caster sugar
750g water
1 vanilla pod, seeds scraped
½ lemon, zest and juice

PEAR SORBET MIX

250 poached pear flesh, pureed
250 poached pear syrup
1

 

2

For the pears… peel the pears and remove the core using a melon baller.

 

3

For the syrup... place the sugar, water, vanilla and lemon into a medium sized saucepan and heat to a boil to dissolve the sugar. Add the pears and turn the heat low to simmer.

 

4

Cover with a cartouche... and cook for 10 -15 minutes or until the pears are soft enough for you to insert a paring knife into the flesh. Turn the heat off and allow them to cool in the syrup.

 

5

 

6

For the pear sorbet… blend the pear flesh and syrup together.

Sorbet ratio: 50% pear flesh to 50% poaching syrup.

 

7

To freeze... set the puree in a sealed freezer container or in a container for a Ninja style ice cream blender. If doing these steps, freeze for a minimum of 24 hours.

Three ways to churn this recipe...

  • In a conventional ice cream churner - churn when puree is cold
  • Blended in a Ninja style ice cream churner.
  • Freeze in large ice cube trays and blend in a high-speed blender.

Store the churned/blended sorbet in the freezer until ready to serve.

 

1
0 hours 0 minutes
2
0 hours 0 minutes

For the pears… peel the pears and remove the core using a melon baller.

3
0 hours 0 minutes

For the syrup... place the sugar, water, vanilla and lemon into a medium sized saucepan and heat to a boil to dissolve the sugar. Add the pears and turn the heat low to simmer.

4
0 hours 0 minutes

Cover with a cartouche... and cook for 10 -15 minutes or until the pears are soft enough for you to insert a paring knife into the flesh. Turn the heat off and allow them to cool in the syrup.

5
0 hours 0 minutes
6
0 hours 0 minutes

For the pear sorbet… blend the pear flesh and syrup together.

Sorbet ratio: 50% pear flesh to 50% poaching syrup.

7
0 hours 0 minutes

To freeze... set the puree in a sealed freezer container or in a container for a Ninja style ice cream blender. If doing these steps, freeze for a minimum of 24 hours.

Three ways to churn this recipe...

  • In a conventional ice cream churner - churn when puree is cold
  • Blended in a Ninja style ice cream churner.
  • Freeze in large ice cube trays and blend in a high-speed blender.

Store the churned/blended sorbet in the freezer until ready to serve.

Recipe Tags frozen, pear, sorbet