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.
1 1/4lbBartlett pears, cut into cubes (leave peels on)
1/2cupraw honey (organic is best)
1cupwater
1/4teaspoonkosher salt
Juice of one lemon
Instructions
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.