Posh Pear Sorbet
- 1 1/4lb Bartlett pears, cut into cubes (leave peels on)
- 1/2 cup raw honey (organic is best)
- 1 cup water
- 1/4 teaspoon kosher salt
- Juice of one lemon
About This Recipe
The next frontier to conquer in my never-ending quest to get sheer food enjoyment without gaining fat: ice cream. Pear pulp plus some extra time spinning in the ice cream maker makes this non-dairy sorbet creamier than Haagen Dazs but of course with a fraction of the calories.
Hopefully the Beckhams won't mind me using Victoria's moniker because this simple, super-lite dessert is so dreamy and luscious that "posh" is the only word that comes to mind.
You can make this ahead for up to one week.
Makes 7 servings. Serving size: 1/2 cup.
99 calories, 0g protein, 26 grams carbs, 0 grams fat
|In a medium sauce pan heat 2 cups water with the honey and pears over medium high heat and bring to a boil.|
|Next reduce heat to a medium simmer and partially cover the pan.|
|Let pears simmer 20-25 minutes or until they are very tender.|
|Remove from heat and stir in salt and lemon juice.|
|Mash mixture through a fine mesh strainer or a food mill to remove skins. Whisk to blend evenly.|
|Pour purée into a 9 x 13 glass baking dish and cool in the freezer for 20 minutes.|
|Pour into an ice cream maker and spin/freeze for 25-40 minutes (or according to manufacturer directions). I found that the after spinning my pear sorbet for 40 minutes it became incredibly creamy.|
|For a firmer texture, transfer into an airtight container such as a plastic deli cup and freeze for another 8 hours before serving.|
|Serve with pear slices or a twist of lemon peel and fresh mint leaves.|