November 29, 2015 by dgarnett2013
Pear sorbet: source unknown; recipe file.
- 6 Forelle (best), Williams or Comice pears, just ripe but still firm
- juice of 1 lemon
- 4 star anise
- 1 cinnamon stick
- 1 vanilla pod
- 125ml water
- 125g sugar
Make a syrup by boiling water and sugar so that it dissolves and thickens somewhat (be careful not to over boil).
Peel, quarter and core the pears and cut them into chunks.
Put the chunks into a large pan with lemon juice, cinnamon and star anise.
Slit the vanilla pod lengthways, scrape out the seeds and add them to the pan with the empty pod.
Pour the syrup over the pears and bring to the boil.
Lower the heat and simmer gently for 15 – 20 mins, until the pears soften.
Remove the whole spices and vanilla pod.
Leave the pears to cool in the liquid, then drain in a sieve over a bowl, saving the syrup.
Puree the pears in a blender or food processor, gradually adding back the syrup you have saved.
Pour the puree into a bowl, cover and chill thoroughly.
Churn in an ice cream maker.
Made the day the last section of the wall came down, behind the greenhouse.