February 15, 2017 by dgarnett2013
Pear Sorbet: Ruby Violet’s Ice Cream Dreams by Julie Fisher, adapted by DG
- 1kg pears
- 80ml sugar syrup
- 2 vanilla pods, split lengthways, and seeds scraped out, but use both pods and seeds
- 1 star anise
- 70ml lemon juice
- 150ml glucose syrup (see below)
- 150g caster sugar
- 25g glucose powder
- 400ml water.
Put the sugar and glucose powder in a saucepan with 400ml water and a sugar thermometer.
Stir and slowly heat up to 40℃, then continue heating to 85℃. If you heat it too quickly at the beginning then it will go lumpy and you have to sieve it. Once you get to above that temperature, that doesn’t happen.
For the sorbet: Peel the pears, remove the core and cut each one into 6.
Bring the sugar syrup to the boil in a saucepan. Reduced to a simmer then add the pears, the vanilla pods and star anise to the pan.
Simmer for 15 mins or so until the fruit is soft.
Remove the star anise and vanilla pods and set to one side.
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.
Mix together and leave in the fridge for 6 hours or better still, overnight.
Remove the star anise and vanilla pods, then churn in ice cream maker.
Made in half term when we helped alter The Kiss by Urs Fisher at Sadie Coles HQ.