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Pear Sorbet

Low chemical, free of egg, dairy, gluten, nut and soy.

Image of Pear Sorbet

6 large (2 kg/4 lb 8 oz) very ripe pears
440 g (2 cups) sugar
200 ml (7 fl oz) water


Serves: 5


Thickly peel the pears, then core them and slice them into thick pieces. Place the pears in a large saucepan, just cover with water and simmer for about 10 minutes, or until tender. Drain and allow to cool. Purée the pears in a blender or food processor until smooth. Combine the sugar and water in a saucepan over medium heat and stir until the sugar has dissolved. Allow the syrup to cool. Mix together the sugar syrup and pear puree, then pour into a shallow metal pan. Freeze until just solid. Remove the pan from the freezer. Beat or process until a'slush' forms. Return to the pan and freeze until firm.

Preparation time: 40 minutes + overnight freezing
Cooking time: 15 minutes

HINT:- Sorbets may be served before the main course to refresh the palate, or with other creams or fruit as a dessert.

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