This looks great! I’ve been a bit put off with my ice cream maker attachment to my Kitchen-aid lately, which always seems to prevent me from making ice cream, sorbets etc. It might be time to invest in an independent unit. Pear sorbet is such a lovely idea…
Hmm. That is a good question Phoo-D. I do think the flavors would be nice together but it would definitely take it away from the fresh pear vibe that is going on in the recipe. I think what I would do is experiment: Make the recipe as it is and then take a portion and stir in some powdered cardamom and see what you think. Let me know if you try it!
When I first got my ice cream maker I made sorbet from just about any fruit I could. Pear was always the clear winner. None of that subtle pear flavor gets lost in the cold, as you would expect. It actually seemed to be more pear-y, if that is possible. And those little crispy pear ‘crystals’ seem to stay intact. Truly amazing.
Another winner, looking down your main page, was blood orange sorbet. The flavor was very good, but the color was unreal.
‘Ice Cream! The Whole Scoop’, by Gail Damerow has always been my bible and has a basic recipe (jumping off point) for just about anything you might want to try. I will definitely try your version with pear brandy. Sounds like the perfect winter addition.
Thanks, love your site, best food porn online! And great recipes too, those potatoes are brllliant.
wait – someone got RID of their ice cream machine??!! oh no!! I keep hearing of people wanting to buy them, not get rid of them! I haven’t used mine in a couple of months, but these pears you’ve lined up all nice and pretty are calling to me. though, maybe it’s the brandy?
Hi Sue, I really like Clear Creek Distillery from Oregon. All of their eau de vie is exceptional. I’m not sure how widely it is distributed but I believe you can order it online. http://clearcreekdistillery.com/index.php
I just made this up today without a moment’s hesitation after I saw this post. I simmered a bit of fresh ginger in with the simple syrup. However I removed it before adding the sweet liquid to the pears and brandy. This sorbet tastes incredible!
Oh, Tim. Those pears! Those colors! Simply gorgeous. I hope you never tire of me swooning over your photos… ‘cuz I ain’t gonna stop. ;) Ice cream maker has been on my kitchen “to buy” list for a while. But that list just keeps getting longer and longer!
There isn’t a substitute for the brandy. Beyond the flavor, the alcohol in the brandy is what makes this sorbet remain soft and scoopable. Without the brandy, the sorbet will freeze solid. Soooo, My suggestion would be to churn the ice cream just before you plan on serving it so that it remains softish and then freeze whatever leftovers you have in Popsicle molds.
Hope that helps!
Ah yes, science, i totally forget about you sometimes!
If I don’t use the brandy, i guess i’ll have to make it and eat it all immediately! (oh no, don’t make me!) But i did note you said it taste best later, so I may hunt down some of that brandy.
i know, you were thinking “she is totally trying to mess up the recipe”, but thanks for your advice! :)
I love the idea of adding cardamon powder I am trying this recipe with canned pears, using the syrup instead of adding water, including some lemon juice & grated rind of the lemon. Hope it will be sucessful.
I’ve made this twice already and will be serving it as a light dessert option after our Thanksgiving dinner today. I added fresh ginger to the simple syrup as it cools, as I think it’s a great compliment to the pears. Will try this with fresh thyme next time.
I just made this today to serve at Christmas dinner tomorrow along side an upside down pear cake. My neighborhood liquor store didn’t have pear brandy so I used light rum instead. I also added some ascorbic acid (a crushed vitamin C tablet) to preserve the color and added some fresh ginger when making the simple syrup, which I strained out. It is delicious, as you promised. I’m trying really hard to leave it alone until tomorrow! Thanks for the recipe.
I have 9 super ripe/soft Bartlett pears! I wanna try this recipe but here’s my dilemma. I want it scoopable from te freezer but i want the kids to be able to enjoy it to. I’m thinking this is too much brandy fr them. Can it be made with less alcohol but still be enough to keep it from completely freezing? Does it not even matter how much is added either way it shouldn’t be fed to young kids (like under3yrs). I also saw a recipe elsewhere made with sparkling wine do u think that is for the same reason I not allowing it to completely freeze?
Hi Christine! Generally speaking, people don’t like kids consuming alcohol. If they were your own kids, you could obviously make the choice yourself (I wouldn’t worry about giving a scoop of this to my kids, I’d probably reduce the alcohol to 2 tablespoons) But if you are serving to others, maybe just save this for a time where you’re getting together with adults. You need the alcohol to keep the ice cream from freezing solid. Your only other option would be to serve it right after churning, when it is still soft. It won’t have the same flavor without the booze, but will still be nice.
Oh hello! I made my version based on this recipe and omg. I had poached four pears with a vanilla bean in simple syrup so I already had the liquid. I used four very ripe pears, raw and pureed, added some syrup, Tuaca — no pear brandy — and a tablespoon of cream then churned. Incredible. Thank you!