This easy and refreshing Pear Sorbet is spiked with a little Poire Williams schnapps to warm the bones.
Sorbet in the depths of winter? Why not?! We’re especially fond of boozy sorbets in colder temps, because, you know, the alcohol keeps you warm ’n all.😉 This Poire Williams Pear Sorbet reminds me of winters in Switzerland, skiing during the day, and evenings spent gathered around a table, indulging in a meal of Raclette or Fondue with family and friends. There's always a bottle of schnapps involved to help cut the heaviness of the meal. But when you can't have Switzerland, this sorbet is a great thing to find in your freezer in February in New Jersey too!
The beauty of a homemade sorbet (or ice cream) is that it has to be prepared in advance, which makes serving dessert a breeze. No ice cream maker? No problem, we've got a solution for that too. Should you prefer an alcohol-free sorbet, you can leave it out.
I like to serve this with delicate tuile biscuits on the side, but the thing people will really be after, is more! I’ve caught the odd friend in the freezer, spoon in hand, looking for leftovers! xoxo Kirsty
Ingredients for 8 servings
2 cups (475ml) water
1 cup (190g) sugar
Juice of 1/2 lemon
6-7 medium sized, ripe pears, peeled, cored and chopped (Bartlett pears if you can find them, the riper the better).
6 tablespoons (90ml) Poire Williams or other schnapps. We’ve had delicious results with Mirabelle Plum Schnapps too!
To make the simple syrup, combine the water and sugar in a large saucepan. Add the juice of 1/2 lemon to the pan and bring to a boil over medium heat, stirring from time to time to ensure the sugar has dissolved. Once it boils, reduce the heat to medium-low and simmer for 5 minutes, stirring from time to time.
Whilst the simple syrup is simmering, peel, core and chop the pears. If you’re doing this in advance, place the chopped pear in a bowl of ice water with a squeeze of lemon juice to stop them from turning brown.
Add the chopped pears to the pan of simple syrup and simmer on low, with a lid on, until the syrup is thick and the pears are soft. Remove from the heat and allow to cool completely.
When cool, blitz the mixture with an immersion blender or in a food processor until smooth. If the pears are very grainy (this depends on the type of pears you use) you can push it through a sieve and discard the grainy bits left. Add the Poire Williams and stir to combine. Transfer the mixture to a clean bowl, cover and refrigerate for at least 4 hours.
Pour the mixture into your ice cream maker and churn according to manufacturer’s instructions. Return to the freezer for at least 2 hours before serving.
If you don’t have an ice cream machine, you can serve it as a ‘granita’. Simple freeze and scrape away with a fork to serve.
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