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This is an aromatic and simple sorbet that's perfect for spring. It's like a vanilla scented Eau de vie, but in a tasty frozen treat form. Pears and vanilla are a perfect pairing that'll help finish any meal.
Ingredients
6 Anjou Pears
1 vanilla bean (preferably Bourbon)
3 1/2 cups of sugar or vanilla sugar
1/2 extra cup of sugar or vanilla sugar
5 strips of lemon zest
6 cups of water
Preparation
- Use a vegetable peeler to strip 5 strips of zest off of a lemon. Cut open the vanilla bean and scrape out the seeds. Place the vanilla pod and seeds, lemon zest strips, sugar/vanilla sugar, and water in a pot. Let it come to a boil so that all the sugar has dissolved, reduce heat to medium.
- Peal the pears, and cut off a small portion of the bottom so they can stand up straight (for easy cutting later). Place in the water for about 10 minutes.
- Cut the "meat" off of the pears and discard the cores and stems. Puree with 2 cups of the poaching liquid and 1/2 cup of sugar/vanilla sugar. Let cool in the fridge. Place in your ice cream maker and proceed via the manufacturer's directions.
Note: I highly suggest saving the rest of the poaching liquid, filtering the solids out, and adding and dissolving an equal part of sugar to make a rockin' simple syrup for cocktails later! Pair this with some Absolut Pear and ice and you are so made.
Garrett McCord
http://vanillagarlic.blogspot.com/
http://www.ediblesacramento.com/
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