Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.
348 K 3.7/5 (50 reviews)
55 min.
Easy
2.00 €
800 ml
5 IngredientsLast modified on: February 21th 2011
For 800 ml, you will need:
- 1
4 Pears - 2
350 ml sugar syrup - 3
1 lemon - 4
1 tablespoon pear eau-de-vie - 5
2 pinches vitamin C - Total weight: 1,215 grams
Times for this recipe
Preparation: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Peel pears, and put them immediately into cold water with the juice of half a lemon, or a pinch of vitamin C added.
We do that because peeled pears turn brown quickly.
We do that because peeled pears turn brown quickly.
Stage 2 - ⌛ 5 min.
Drain pears, cut into quarters and discard core.
Stage 3 - ⌛ 5 min.
Cut quarters into small pieces and put in the goblet of a blender.
Add juice of half a lemon, a pinch of vitamin C, 1 tablespoon pear eau-de-vie and 350 ml sugar syrup.
Add juice of half a lemon, a pinch of vitamin C, 1 tablespoon pear eau-de-vie and 350 ml sugar syrup.
Stage 4 - ⌛ 3 min.
Mix until you obtain a smooth puree.
Put in the fridge, or freezer, in a sealed container if not to be used immediately.
We do that so that the mixture is very cold before putting in the ice cream maker.
Put in the fridge, or freezer, in a sealed container if not to be used immediately.
We do that so that the mixture is very cold before putting in the ice cream maker.
Stage 5 - ⌛ 1 min.
Pour into the ice-cream maker.
Stage 6 - ⌛ 25 min.
And churn the sorbet.
Stage 7
Serve on its own or as the basis for other desserts.
Remarks
You can use this method for apple or peach sorbet. The important thing is to use the best fruit you can find.
Keeping: Several weeks in the freezer.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 4 RDI=2 % | 3,610 RDI=340 % | 1 RDI=0 % | 14,510 RDI=730 % | 60,760 RDI: 730 % |
| Per 100 g | 0 | 300 RDI=30 % | 0 | 1,190 RDI=60 % | 5,000 RDI: 60 % |
How much will it cost?
- For 800 ml : 2.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sugar syrup
You can get more informations, or check-out other recipes which use it, for example: Fruit salad, How to glaze a tart , Framboisier, Brioche slices with almond cream, Individual charlottes with morello cherries, ... See them all 27
Pears
Like these other recipes: Pear and lime meringue pie, Yvetot Douillons, Creamy plum and pear clafoutis, Belle-helene in a glass, Pear and chocolate tart with a hint of mint, ... See them all 20
Vitamin C
Like these other recipes: Turnip leaf pesto, Mint and pea pesto, Beet leaf pesto, Carrot-top pesto, Verrine of avocado mousse and crab, ... See them all 22
Pear eau-de-vie
Like these other recipes: 4 pears salad with vanilla, Creamy plum and pear clafoutis, Pear charlotte, ... See them all 3
Other recipes you may also like
Algerian brik rolls
In this recipe, the brik (or filo) rolls are filled with fried minced meat, flavoured with cous-cous spices, garlic and onion. June 3rd 201588 K5 40 min.
Pollack Parmentier
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven, gratin style. October 1st 201760 K4.5 60 min.
Chocolate tart
As you can see, there's very little added sugar in this recipe, so it's a very chocolatey and bitter-sweet tart. November 16th 2013308 K 15 2 hours 30 min.
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011345 K 14 40 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface. February 21th 2011281 K3.9 50 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.