Best Pear Vanilla Sorbet Recipes
PEAR VANILLA SORBET
Pear sorbet has always been a favorite of mine. Wait until your pears are nice and ripe, for maximum flavor. I keep my pears in a brown paper bag with an apple to speed this process along. The pear and vanilla combo is heavenly.
Provided by Martha Rose Shulman
Categories ice creams and sorbets, dessert
Time 4h30m
Yield Makes about 5 cups, serving 6 to 8
Number Of Ingredients 7
Steps:
- Place the water in a medium saucepan. Cut the vanilla bean in half lengthwise and, using the tip of a paring knife, scrape the seeds into the water. Add the pods and the sugar. Bring to a simmer and simmer until the sugar dissolves. Add the pears and simmer 10 minutes, or until soft when pierced with a knife and translucent on the surfaces. Remove from the heat and stir in the honey, corn syrup or agave nectar, and lemon juice. Allow to cool. Remove the vanilla bean pods from the saucepan.
- Blend the pears with the syrup in a blender until smooth. Chill for 2 hours or overnight.
- Chill a container in the freezer. Using an immersion blender, blend the pear mixture for 30 seconds. Freeze in an ice cream maker following the manufacturer's directions. Transfer to the container and freeze for at least two hours to pack.
Nutrition Facts : @context http, Calories 185, UnsaturatedFat 0 grams, Carbohydrate 49 grams, Fat 0 grams, Fiber 4 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 6 milligrams, Sugar 41 grams
PEAR VANILLA SORBET
Categories Pear
Number Of Ingredients 5
Steps:
- Core the pears and cut into 1-inch dice. No need to peel them. Put them in a pot with 1/2 cup water. Cook over medium heat until soft and mashable, 10-15 minutes. 2. Meanwhile, cut the vanilla bean in half lengthwise and scrape the seeds into a saucepan. Put the remaining 1/2 cup water, sugar, and vanilla bean into the saucepan. Bring to a boil and stir until sugar is dissolved. Remove from heat. 3. Remove vanilla bean from saucepan and place into a large bowl. Pour the sugar/water mixture, lemon juice and the cooked pear mixture into a blender and blend until smooth, then pour into the large bowl. Let mixture cool to room temperature, cover with plastic wrap, and chill thoroughly in the refrigerator, 3-4 hours. 4. Once chilled, remove vanilla bean from the bottom of the bowl. Process the sorbet in your ice cream maker according to manufacturer's instructions. This sorbet easily keeps for two weeks in the freezer without getting too hard or losing flavor! Enjoy!
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