Ingredients
2 pounds Bartlett pears, Bosc, or Anjou, about 4 pears
1 1/2 cups pear puree divided
3/4 cup sugar
1 tablespoon fresh lemon juice
Preparation
Quarter, core, peel, and roughly chop the pears.
Put the chopped pears, 1/2 cup of the pear puree, and the sugar in a medium saucepan. Cook, stirring occasionally until the mixture comes to a boil.
Reduce heat to maintain a steady simmer and cook, still stirring when you think of it until the pears are tender and the liquid has thickened a bit, about 10 minutes.
Whirl the mixture in a blender until very smooth.
Transfer the mixture to a mixing bowl and let it come to room temperature.
Cover and put in the fridge until chilled, usually a few hours (you can speed up this process by putting the pears in a metal mixing bowl, nesting that bowl inside a large bowl filled with ice water, and stirring the mixture until it's chilled).
Stir in the remaining 1 cup of pear puree and the fresh lemon juice and freeze in an ice cream maker according to manufacturer's directions.
?
Can I make pear sorbet without an ice cream maker?
Yes, if you don't have an ice-cream maker, transfer to a large metal pan or metal mixing bowl and put in the freezer. Stir the mixture every 30 minutes or so, paying special attention to scraping the frozen bits along the side, until it's all frozen. Once it's all frozen, whip it with electric beaters to lighten the texture, if you like, and then refreeze it before serving.
PRODUCT IN THIS RECIPE:
Olivivero Pear Puree