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Oct 26, 2005 04:56 PM

If you were making pear sorbet...

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Would you strain the mix before putting it in your ice cream machine?

I'm going to do a simple preparation:

-2 lbs d'anjou pears, cored and peeled
-2 cups sugar
-1/4 cup or so of alcohol (haven't decided what yet)

I plan to poach the pears until soft in just enough water to cover the slices, adding sugar towards the end and melting well. Puree in blender, add alcohol.

That's where my dilema comes in. I don't want a creamy ice cream, I want a sweet, slightly icy sorbet with that grainy pear mouthfeel. This leads me to believe I should just freeze the puree. I don't want the end product to be too bulky, though (does that make sense?).

Has anyone tried, one way or another?

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  1. I have access to an ice cream maker but I don't use it when I make sorbet. Instead, I follow the method from this recipe.


    1. b
      babette feasts

      In my experience making sorbet with cooked pears, after straining I'm not left with a whole lot of 'bulk', the fruit breaks down pretty well between the cooking and the blending. So I don't think not straining will affect the consistency/thickness too much, that would be due more to your fruit:sugar:water ratio.

      As for liquor, besides the obvious poire william or pear brandy, belle de brillet is also quite nice. It's a sweetened pear brandy, like the pear version of Grand Marnier. Or a little sambuca can be interesting.
      Or Calvados, or maybe an interesting infused vodka, or framboise.......

      Also, when I have red pears, I like to cook them without peeling so my sorbet turns pink.

      1. You might consider not cooking your pears to achieve the mouthfeel you desire. Cooking down will break down the fibers quite a bit and also take the flavor away from pure fresh pear. Perhaps you want the poached pear flavor though...

        Linked petradish's report on pear sorbet that should be useful. She used gin and vermouth in her version. She even included the skins. I think the peel has alot of unique flavor so would either proceed as she did or reserve minced peel to stir in at end of churning.

        When I make this, I plan to use an alcoholic pear or apple cider. Please report back on your results!


        1. You can make an even easier version, using canned pears (or any other canned fruit you desire - preferably, in heavy syrup.)
          Simply freeze the can of fruit, until frozen solid.
          Dip frozen can in hot water for about a minute.
          Open can, and pour any melted liquid into the bowl of
          a food processor. Then remove the whole frozen chunk from the can. Cut it into pieces, and place them in the processor, with any alcohol you desire. I personally just add a little vanilla extract, and sometimes some additional sweetener (sugar, or artificial). Whiz it all in the F.P., until it reaches the desired consistency. From my experience, this doesn't work well in a blender.
          Serve immediately, or freeze in a container.

          Delicious with almost any canned fruit, pears, apricots, pineapple, lychees....
          I got this recipe a while ago, on another list, and it's great.