Pear Sherbet Snowballs With A Hint Of Coconut

• Instructions are for using a Cuisinart Ice Cream maker, the freezer bowl must be chilled overnight; otherwise, follow your ice cream maker's instructions.
• 3 cups very ripe juicy pears - peeled and cubed
• OR... a jar of Trader Joe's pear halves in white grape juice, my favorite to use.
• 1 teaspoon vanilla
• 1 pinch of sea salt
• Fresh grated nutmeg - 10 grinds
• 1/2 cup powdered sugar
• 1/4 cup light corn syrup
• 2 tablespoons coconut liqueur (Malibu Carribbean rum)
• 1 cup half & half cream (use heavy cream if you prefer)
• Optional - Shredded sweet coconut garnish for a snowy effect

1. In a blender, combine first 6 ingredients, puree - about 30 seconds, or until the ingredients are blended.
2. Pour the pear puree into an 8 cup container, preferably with spout & handle so that it will be easier to pour, later.
3. Stir in the cream and coconut liqueur until well blended.
4. Place in the freezer for 20 up to 30 minutes.
5. Place the ice cream maker's freezer bowl and any attachments needed onto the machine base; turn ON, stir the puree a couple times to blend in any of the puree that had started to freeze.
6. Pour puree into the freezer bowl and let churn until thickened, about 25 - 30 minutes. The sherbet will have a soft texture at this point.
7. Cover the freezer bowl and place it into the freezer to let the sherbet set until firm enough to form into balls.
8. Once set, using an ice cream scoop form into balls and keep them in an airtight container until serving time.
9. Optional - garnish with sweetened coconut shreds for a snowy effect.

cream maker, very ripe juicy pears, vanilla, salt, nutmeg, powdered sugar, light corn syrup, coconut liqueur, cream, sweet coconut

Taken from food52.com/recipes/14446-pear-sherbet-snowballs-with-a-hint-of-coconut (may not work)