Comments on: Pear Sorbet

By: Katharine

Katharine — Fri, 24 Dec 2010 22:25:40 +0000

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.

By: Alexis

Alexis — Thu, 25 Nov 2010 17:43:22 +0000

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.

By: Annia Stewart

Annia Stewart — Tue, 09 Nov 2010 16:50:38 +0000

Thank you for that prompt reply as I pray it will work

By: Tim

Tim — Tue, 09 Nov 2010 16:48:11 +0000

Hi Annia, I have bad feeling about canned pears here, the texture will be completely different and it will be very sweet. But let me know what happens!

By: Annia Stewart

Annia Stewart — Tue, 09 Nov 2010 16:43:46 +0000

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.

By: deeba

deeba — Wed, 22 Sep 2010 03:36:40 +0000

Pear sorbet? I would have enevr thought! What a great idea!!

By: Tim

Tim — Thu, 17 Jun 2010 00:46:04 +0000

Hi Claire, Never too late! i think this would easily serve 5 people.

By: Claire Z

Claire Z — Wed, 16 Jun 2010 22:55:14 +0000

I know it’s a bit late to comment on this but I was wondering how many servings this produces? I’m wondering if this is enough for 5 people or if I should magnify the recipe. Thanks!

By: Elizabeth @ Dapper Paper

Elizabeth @ Dapper Paper — Thu, 04 Mar 2010 15:58:03 +0000

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! :)

By: Tim

Tim — Thu, 04 Mar 2010 01:16:18 +0000

Hi Elizabeth,
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!

By: Elizabeth @ Dapper Paper

Elizabeth @ Dapper Paper — Thu, 04 Mar 2010 01:02:27 +0000

this looks amazing! And i have some pears so this is gonna go down this week.

Question: what could I substitute for the pear brandy? as in, maybe a fruit juice?

By: Sophie

Sophie — Fri, 12 Feb 2010 10:20:12 +0000

The pear sorbet looks so tempting !! I love that you added pear brandy!!

MMMMMMMMMM,… Many greetings from Brussels, Belgium!

By: Josie

Josie — Wed, 10 Feb 2010 17:19:13 +0000

that sounds amazing! I’ve been dying to get an ice cream maker for two years now! I think maybe this summer I may splurge – and this recipe will def be on my list to try!

I love your photos by the way…they completely captivate me!

By: Hannah

Hannah — Wed, 10 Feb 2010 02:57:43 +0000

gah, i love pears but i’ve never even thought of making pear sorbet. looks amazing!

By: Tim

Tim — Sun, 07 Feb 2010 03:51:10 +0000

Hi Martin- Any pear that tastes good to you can be used. I love Bosc and Anjou and have been using them in this recipe. Just make sure the pears are ripe!

By: Martin Manalansan

Martin Manalansan — Fri, 05 Feb 2010 23:03:34 +0000

What kind of pears do you recommend?

By: Ting Zhou

Ting Zhou — Thu, 04 Feb 2010 04:46:06 +0000

Oh，how many kinds of pear in second image? Today i receive a box of Xiang pear，the place of origin is KORLA XINJIANG CHINA, it is green, small ,but very very sweet.

This is the first time i see ice cream made by pear. I will try it later.

By: Cheryl Arkison

Cheryl Arkison — Thu, 04 Feb 2010 04:23:41 +0000

How lovely. How perfectly lovely.

By: Kimberly

Kimberly — Wed, 03 Feb 2010 13:08:13 +0000

I love so many things about that photo of those pears.

By: Dawn (KitchenTravels)

Dawn (KitchenTravels) — Wed, 03 Feb 2010 05:38:00 +0000

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!