Saturday, December 11, 2010

Pear Spice Sorbet

Most holiday desserts will make you feel more like a stuffed turkey than a hot chick. But unlike Paula's whoopie pies, this recipe gives you all the holiday flavor without the Santa-like waistline. The pear is silky and sophisticated, sexed up with some cinnamon, ginger, and cloves. And because no holiday is complete without a little liquor, there's a shot of rum to finish it off. 

Cloves, ginger, cinnamon.

I used Bosc pears. You can also use Bartlett. Or any pears really.

Naked pears.

Cored and quartered pears.

Chopped pears.

Pears after they have been cooked with all the spices. Next, puree.


Yield: 1 quart

5 medium-sized pears (I've done this recipe with both Bosc and Bartlett)
2 cups water
1/2 cup sugar
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1 tablespoon rum

Peel and core the pears then chop them into bite-sized chunks. In a medium saucepan, combine pears, water, sugar, ground ginger, cinnamon, and cloves. Bring to a boil and then reduce to a slow boil over medium heat. Cook for 35-45 minutes until the liquid has reduced into a thick syrup. Remove from heat and chill with an ice bath or in the refrigerator until the pear puree is very cold. Stir in the rum. Puree the pears and their syrup in a blender or with an electric hand mixer until smooth. Pour into ice cream maker and churn.


  1. I want to try this one, J...

  2. Thanks for the recipe. It works well with underripe pears. It ends up with more of an apple pie kind of flavour and it even keeps the comfort food feeling despite being a sorbet.

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