Looking for something with a bit of a twist? Check out this Sparkling Pear Sorbet.
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: 1 quart
- 2 lbs. Bartlett, Bosc, or Anjou pears (about 4 pears)
- 1 1/2 cups pear nectar, divided
- 3/4 cup sugar
- 1 Tbsp. fresh lemon juice
- Quarter, core, peel, and roughly chop the pears. Put the chopped pears, 1/2 cup of the pear nectar, and the sugar in a medium saucepan. Cook, stirring occasionally, until the mixtures comes to a boil. Reduce heat to maintain a steady simmer and cook, still stirring when you think of it, until the pears are tender and the liquid has thickened a bit, about 10 minutes.
- Whirl the mixture in a blender until very smooth.
- Transfer the mixture to a mixing bowl and let it come to room temperature. Cover and put in the fridge until chilled, usually a few hours (you can speed up this process by putting the pears in a metal mixing bowl, nesting that bowl inside a large bowl filled with ice water, and stirring the mixture until it's chilled).
- Stir in the remaining 1 cup of pear nectar and the fresh lemon juice and freeze in an ice cream maker according to manufacturer's directions. If you don't have an ice cream maker, transfer to a large metal pan or metal mixing bowl and put in the freezer. Stir the mixture every 30 minutes or so, paying special attention to scraping the frozen bits along the side, until it's all frozen. Once it's all frozen, whip it with electric beaters to lighten the texture, if you like, and then refreeze it before serving.