Tuesday, October 21, 2008

Pear Sorbet

It’s been a little while since my last update. I can’t claim any particular excuse, I just didn’t around the making anything, or posting anything. I actually made this sorbet about a week ago, it just took me a long time to put it up.

I got the recipe for this pear sorbet from Vanilla Garlic. I changed it a little by cutting the sugar, and replacing some of the pear syrup with Frangelico, but I only used a few tablespoons, which wasn’t enough to make a difference in the flavor, or how it froze. I think the addition is a good idea though, so I would suggest upping the Frangelico if you try this.

Pear Sorbet

Makes ~1 quart

6 Bartlett Pears 
1 vanilla bean 
3 cups sugar 
4 strips of lemon zest 
6 cups of water 
2 Tbs Frangelico

1. Use a vegetable peeler to strip 5 strips of zest off of a lemon. Combine the lemon zest, sugar, and water in a large pot. Cut the vanilla bean in half and scrape the seeds into the water, add the bean.

2. Put the pot on the heat and bring the water up to a boil so that the sugar has dissolved. Reduce the heat to medium.

3. Peal the pears and cut off the bottoms so that they can stand up. Put the pears in the poaching liquid for at least 10 minutes.

4. Remove the pears from water one at a time (do not discard the poaching liquid). Cut the meat from each pear, discarding the stem and core. Put the pears into a food processor or large blender.

5. Puree the pears with 2 cups of the poaching liquid and the Frangelico, (Here is where you can reduce the amount of poaching liquid you add, and increase the amount of Frangelico).

6. Put the mixture into your ice cream maker and freeze according to its instructions. Put the sorbet in the freezer to set, but not for more than an hour or two. Longer than this and you risk it freezing into a solid block.

7. Save the remaining poaching liquid, and use if for something else (it is delicious). In the cake bible, there is a recipe for making pear pastry cream using this type of poaching liquid.

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