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Pear & Champagne Sorbet

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Yields 5 cups.

  • by from Fine Cooking
    Issue 23

Juniper berries add depth to the otherwise sweet pear flavor, but the sorbet is also delicious without them.

  • 1-1/2 cups water
  • 1-1/2 cups granulated sugar
  • 3/4 cup Champagne or dry white wine
  • 5 pears, peeled, halved, cored, and cut into chunks
  • 8 juniper berries, crushed with the back of a knife and tied in cheesecloth (optional)
  • 1 Tbs. Poire William eau de vie or other pear-flavored liqueur
  • 1 vanilla bean
  • 1 piece of orange zest, about 1x3 inches
  • Juice from 1/2 lemon

In a large, heavy-based saucepan, combine the water and sugar over high heat. Stir occasionally until the sugar is dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have about 2 cups.

To the sugar syrup add the Champagne, pears, juniper berries, Poire William, vanilla bean, and orange zest. Simmer over medium-low heat until the pears are very tender, about 15 minutes.

Take the pan off the heat. Remove the orange zest, vanilla bean, and juniper berries, squeezing the cheesecloth. Purée the pears and liquid in a blender. Add the lemon juice. Strain the purée into a large bowl set over ice to cool. Freeze the purée in an ice-cream maker, following the manufacturer’s instructions.

nutrition information (per serving):
Size : per 1/2 cup; Calories (kcal): 170; Fat (g): fat g 0; Fat Calories (kcal): 0; Saturated Fat (g): sat fat g 0; Protein (g): protein g 0; Monounsaturated Fat (g): 0; Carbohydrates (g): carbs g 43; Polyunsaturated Fat (g): 0; Sodium (mg): sodium mg 0; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 2;

Photo: Ben Fink

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