Pear sorbet

Pear sorbet

By
From
Ruby Violet's Ice Cream Dream
Photographer
Danielle Wood

Much commercial forced fruit production diminishes a strong and individual flavour, which means that the fresher and more local pears are the better. We use a number of different varieties such as Comice, Conference and Bartlett as we tend to go on their flavour rather than any specific rule as to which is better. Pear sorbet has a strong and faithful following, and our customers have carried it far beyond the boundaries of North London with an evangelical zeal.

Ingredients

Quantity Ingredient
1kg pears
80ml Sugar syrup
2 vanilla pods, split lengthwise and seeds scraped out, but use the pod and seeds
1 star anise
120ml lemon juice
150ml Glucose syrup

Method

  1. Peel the pears, remove the core and cut each one into 6.
  2. Bring the sugar syrup to the boil in a saucepan. Reduce to a simmer then add the pears, the vanilla pods and star anise to the pan. Simmer for 15 minutes or so until the fruit is soft.
  3. Remove the star anise and vanilla pods and set to one side.
  4. Liquidise the pears and syrup, add the lemon juice, then return the star anise and vanilla pods to the pear mixture. Leave to cool then add the glucose syrup.
  5. Mix together and leave in the refrigerator for 6 hours or preferably overnight
  6. Remove the star anise and vanilla pods before pouring into an ice-cream maker and churn.
  7. Spoon the churned sorbet into a container or freeze until needed, removing it 20 minutes before serving so that it can soften a little.
  8. This compliments Stilton and white port perfectly, or rhubarb and strawberry sorbet.
Tags:
Ruby
Violet
Julie
Fisherdesserts
sweets
icecream
ice cream
ice-cream
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