Category Archives: Pear Sorbet

Making Pear Sorbet

You want a sorbet that shows off the best features of autumn’s most elegant fruit? Pear sorbet is your ticket, friends. Like most fruit sorbets, the preparation is very, very simple. Cut up about 2.5 pounds of ripe pears into 1″ chunks and put them in a medium saucepan.

Add half a cup of the water, and simmer them over medium heat until they’re soft, about 20 minutes.

Meanwhile, stir together your Cremodan 64 (or gelatin powder) and about half your sugar. Set the bowl aside.

One the fruit is cooked to the point that it can be easily pierced with a knife, add the stabilizer mixture (would you believe I forgot to take a picture of that??). Remove the pan from the heat.

Pour the pears and the hot liquid into a blender. Add the remaining water, sugar and the lemon juice.

Purée the mixture until it’s smooth, pour it into a bowl and refrigerate it overnight.

The next day, process the sorbet in your ice cream make until it reaches roughly this point:

Immediately spoon it into a container and freeze it until it’s firm, about 4-5 hours. A chest freezer is best if you have one, since they get colder than normal kitchen freezers. When it’s completely frozen, be sure to allow it to thaw for 20-30 minutes before serving.

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Pear Sorbet Recipe

Due to popular demand, I’m adding a fruit sorbet to the menu, since it really would seem a shame not to make anything with fruit in it. This recipe comes from David Lebovitz’s seminal frozen dessert book, The Perfect Scoop. Of course I’ve added a little Cremodan to it because, well, it helps. The formula goes like this:

2.5 pounds (about 4 ripe) pears, cut into 1″ cubes
10 ounces (1 ¼ cups) water
1/2 teaspoon Cremodan 64 stabilizer
4.5 ounces (2/3 cups) sugar
1 teaspoon freshly squeeze lemon juice

Combine the Cremodan with about half the sugar and stir to combine. Set the mixture aside. Combine the pears and 4 ounces (1/2 cup) of the water in a medium saucepan and bring to the boil over medium heat. Simmer about 15 minutes until the pears are tender and can be pierced easily with a knife. Stir in the Cremodan mixture and take the pan off the heat.

Pour the pear mixture, the remaining water, remaining sugar and lemon juice into a blender and process until smooth. Pour the mixture into a bowl and chill it overnight. The next day, process it in your ice cream machine according to the manufacturer’s directions. Firm it in the freezer for at least 4-5 hours before eating.

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