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Pear Sorbet
from the kitchen of Sharmagne Leland-St. John

4 ripe pears
2 cups water
1/3 cup granulated sugar
Juice of 1 medium lemon
3 tablespoons pear brandy

Peel, core, and chop the pears. Place the water and sugar
in a small heavy saucepan and cook over medium heat.
Gently boil until the sugar is dissolved and the syrup is of
medium thickness, about 5 minutes. Chill the syrup until cold.
Place the syrup, pears, lemon juice, and brandy in a blender or
food processor and process until smooth. Strain the mixture
and place in an ice cream machine.* Freeze according to the
manufacturers directions. Serve immediately.

*If you don't have an ice cream machine pour into 4 separate
small zip lock freezer bags and place in the freezer overnight.


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