Pear Sorbet
- 4 cups/ 1 liter pear juice
- 1 cup/ 250ml sugar
- 8 ripe pears, halved
- 1 lemon, juice and zest of
- chopped candied ginger, for garnish
- thinly sliced fresh basil, for garnish (chiffonade)
- Combine the pear juice, sugar, pears and lemon zest and juice in a large saucepan. Cook over medium-high heat until the pears are fork-tender, about 15 minutes.
- Using a slotted spoon, remove the pears from the liquid and set aside.
- Continue cooking the liquid until syrupy and reduced by half, about 15 minutes more. Let cool slightly.
- Puree the pears and the pear syrup in a blender until smooth. Pass through a fine sieve into a bowl. Chill in the freezer until partially frozen, about 1 hour.
- Beat the pear mixture with a whisk until creamy. Return the bowl to the freezer and repeat the whisking process every hour until the sorbet has a smooth, luscious texture (about 4 hours total).
- To serve, scoop the sorbet into bowls and garnish with candied ginger and basil.
- Cook's Note:
- You can use an ice cream maker if you have one; follow the manufacturer's instructions.
pear juice, sugar, lemon, candied ginger, fresh basil
Taken from www.food.com/recipe/pear-sorbet-532341 (may not work)