Posh Pear Sorbet
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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.
Equipment
- medium sauce pan
- fine mesh strainer or a food mill
- Whisk
- 9 x 13 glass baking dish
- ice cream maker
- Airtight Container
Ingredients
- 1 ¼ lb Bartlett pears, cut into cubes (leave peels on)
- ½ cup raw organic honey
- 2 cups water
- ¼ tsp sea salt
- 1 lemon juiced
- twist of lemon peel for garnish
- fresh mint leaves for garnish
- pear slices for garnish
Instructions
- In a medium sauce pan, heat 2 cups water with the honey and pears over medium high heat and bring to a boil.1 ¼ lb Bartlett pears, cut into cubes (leave peels on), ½ cup raw organic honey, 2 cups water
- 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.1 lemon, ¼ tsp sea salt
- 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.twist of lemon peel, fresh mint leaves, pear slices
More About This Recipe
You can make this ahead for up to one week.
Nutrition
Calories: 99kcalCarbohydrates: 26g
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