PEAR VANILLA SORBET
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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