Pear sorbet

Pear sorbet

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
4 ripe pears
2 lemons
160g caster sugar
1 egg white

Method

  1. Peel, quarter and core the pears. Juice the lemons.
  2. Half-fill a medium saucepan with water, add the sugar and dissolve over a low to medium heat. Add the pears, with a little more water if there is not enough liquid to cover them. Cover with a damp cartouche and poach gently for 15–20 minutes, or until translucent.
  3. Transfer the pears to a food processor with a slotted spoon. Reduce the poaching liquid by boiling rapidly to the short thread stage. When ready, remove from the heat immediately. Leave to cool slightly.
  4. Add the sugar syrup to the pears in the food processor with the lemon juice and blend until completely smooth. Pour the mixture into a bowl (or a freezer container if you are not using an ice-cream machine) and leave to cool.
  5. Beat the egg white until lightly frothy. Once the pear purée is cool, churn in an ice-cream machine, adding the egg white as the sorbet thickens. (Or place in the freezer until firm, then remove and cut the sorbet into chunks. Blend in the food processor to break down the ice crystals, but don’t let it melt completely. Add the egg white and blend for 30 seconds, then return to the container and freeze again.)
  6. Transfer the sorbet to the fridge 20–30 minutes before serving to soften slightly.

Variations

  • Apple sorbet: Replace the pears with 4 Granny Smith apples and proceed as for the main recipe. As apples are more acidic than pears, you may need to add an extra 40–50 g sugar, to taste, and use less lemon juice.

    Raspberry sorbet: Replace the pears with 350 g frozen raspberries. You don’t need to poach them. Dissolve the sugar in 450 ml water and bring to the short thread stage before cooling briefly and adding to the raspberries in a food processor, with the juice of ½–1 lemon. Blend for 1 minute, then strain through a fine sieve, cool and proceed as for the main recipe.

    Passion fruit sorbet: Replace the pears with 450 g passion fruit pulp (this is about 32 passion fruit, but you can buy passion fruit pulp, fresh or tinned). Dissolve the sugar in 450 ml water and bring to the short thread stage. Stir into the pulp with the juice of 1 lemon, and strain through a fine sieve. Chill and proceed as above.
Tags:
Leiths School of food and wine
cookery course
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