An eight pound bag of Anjou pears came home with Peter yesterday, in anticipation of the Pear crisp we're having on Thanksgiving day. The crisp however only requires three pounds of pears, so we have a dilemma ... what to do with all those yummy ripe pears? Solution? Make Pear Sorbet. It's so easy and refreshing; it's concentrated pear flavor in ice. What could possibly be wrong with that? Peter even substituted Organic Blue Agave which is a gluten-free, low glycemic organic sweetener for the simple syrup to make this sorbet even healthier, and it's really, really good. Maybe we'll have it for breakfast!
Pear Sorbet
(Makes just less than a quart)
5 ripe, juicy pears
¾ cup granulated sugar*
¼ cup pear brandy or pear liqueur or a blend of both
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- Heat sugar and ½ cup water in small sauce pan until sugar is dissolved (you've just made a simple syrup). Let cool completely.
- Quarter, core and peel pears; place in the bowl of a food processor. Purée pears to smooth consistency. Pour pear purée into a medium bowl.
- Add the sugar mixture and brandy/liqueur; stir to blend.
- Process in ice cream maker according to manufacturer's instructions.
- Transfer mixture to a quart size container with a lid. Place in freezer for a few hours to firm up.
* Peter subsitituted ⅓ cup of Organic Blue Agave syrup for the simple syrup made from granulated sugar and water called for in the recipe above. He picks up Agave at Costco.
Now I have a reason to get the ice cream maker out. Love pears!
Posted by: Martha Pierce | Monday, November 22, 2010 at 10:26 AM