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Pear Sorbet

I have been making this sorbet for months, but am just now getting around to writing about it. It is, quite simply, one of the loveliest little things to ever come out of my ice cream maker.

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It is so simple, a few ripe pears are pureed and then combined with simple syrup and pear brandy and churned in your ice cream maker. After churning, the mixture has transformed into this beautiful autumnal color and the sorbet tastes like biting into a juicy, ripe pear. The brandy keeps the sorbet soft, even after spending time in the freezer it remains the perfect scooping consistency. It is absolutely wonderful and a recipe that I will make again and again. I use a mix of pears each time I make this:  Bosc, Anjou, Bartlett—whatever you are able to find.

This sorbet will make  you appreciate just how amazing the pear is. And sometimes you need something like a pear to get you through these long Chicago winters.

Pear Sorbet (adapted from Canal House Cooking, Vol II [2]–which you should really own if you don’t already)

Make a simple syrup by heating the sugar and 1/2 cup of water in a small saucepan until the sugar is dissolved. Let cool completely.

Peel, quarter and core the pears. Puree the pears in the bowl of a food processor until smooth, then transfer pear puree to a medium bowl.  Stir in the simple syrup and the brandy.

Process in ice cream maker according to manufacturer’s instructions.  Transfer the sorbet into a quart sized container with a lid. Place in the freezer for a few hours to firm up. This sorbet actually improves with age! I like it best on day #3.