Pear and Vanilla Sorbet
Inspired by techniques from NYT Cooking.
Ripe pears poached in vanilla syrup and blended with honey make a smooth, creamy-tasting sorbet speckled with vanilla seeds.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
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Equipment
- ice-cream maker
- blender
- fine sieve
- large jug
- freezer container with lid
- medium saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 162 kcal |
| Protein | 0.5 g |
| Carbohydrate | 42.8 g |
| of which sugars | 35.7 g |
| of which free sugars | 23.5 g |
| Fat | 0.2 g |
| of which saturates | 0 g |
| Fibre | 4 g |
| Salt | 0.01 g |
Protein per 100 kcal
0.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Poaching syrup
- 150 ml water
- 1 vanilla pod, split
- 140 g caster sugar
Sorbet
- 5 large ripe pears, peeled, cored and quartered (about 1100 g)
- 30 g honey
- 30 g light corn syrup or glucose syrup
- 1 tbsp lemon juice
- 1
Vanilla syrup. Scrape the vanilla seeds into the water in the pan, add the pod and sugar and heat until the sugar dissolves.
- 2
Poach. Add the pears and simmer gently for about 10 min, turning them, until a knife slides in and the outsides look translucent.
- 3
Flavour. Off the heat stir in the honey, corn syrup and lemon juice and leave to cool, then lift out the pod.
- 4
Blend. Blend the pears with all the syrup until silky. Chill for at least 2 h, or overnight.
- 5
Churn. Blend again briefly, then churn for 20-25 min.
- 6
Freeze. Pack into a chilled container and freeze for at least 2 h.
Storage
Keep covered in the freezer for up to 1 week; sorbet turns icy after that. Soften for 10 min before scooping.
