Wednesday, February 20, 2008

Pear Sorbet

To make the sorbet you will need about 2 pounds of pears. Nicely ripe.

I use one not too ripe pear to make pear chips.
You will need a mandoline. Slince paper thin and lay on a parchment lined
cookie sheet. Bake them at about 250F for two hours. Then turn off the oven
and just leave them there.

You will need some lavender flavored cookies to go with the sorbet.
These come from Big Island Candies
They are located in Hilo, Hawaii and your really need to go
there and get some. If you can't you'll have to order

Pear Sorbet (from Gourmet magazine, December, 1980)
Boil 1 cup of water and 1 cup of sugar for five minutes.
Peel, halve and core 2 pounds of pears. Dropin a bowl of water
acidulated with the juice of half a lemon. Puree the pears and the sugar syrup
in a blender with 5 tablespoons of lemon juice. Chill really
well and freeze in an ice cream maker.

1 comment:

Morven said...

I bought myself a mandolin last year but as yet it's still in its box. I'm terified to use it in case I cut my fingers off - I'm such a klutz! The pear sorbet with the pear slices and cookies sounds like a nice combination of textures and flavours.