No ice cream maker? No problem, with chef/baker Leslie Bilderback’s new cookbook, No-Churn Ice Cream. Freeze and scoop your own ice cream, sorbet and gelato with nothing but a freezer and a scoop. It can be done, and pears are still in season, so poach away!
The flavor of a pear sorbet can stay as natural as you’d like, or it can be augmented by way of the poaching liquid. If you are interested in a pure pear flavor, keep the liquid neutral by using only water. If you’d like a more seasonal, spiced-up pear flavor, use wine and spices.
- 6 large pears, seeded and cut into large chunks
- 4 cups water
- 1 cup sugar
- Zest of half a lemon, finely grated
- Juice of half a lemon
- Pinch of salt
- Combine the pears in a large saucepan with water, sugar, and lemon zest and bring to a boil over high heat. Reduce to a simmer, cover partially, and cook until tender, 20 to 30 minutes.
- Drain the tender pears, reserving the poaching liquid, and allow both to cool completely.
- Place the cooked pears in the bowl of a bar blender or food processor and process, slowly adding the poaching syrup. Continue processing, adding only as much syrup as is necessary to achieve a smooth puree. Pass the mixture through a fine-mesh strainer to remove unwanted fibers. Season with lemon juice and salt, then transfer the mixture to a freezable container.
- Cover loosely with plastic or waxed paper and place in the freezer. Stir the mixture every 30 minutes until it starts to hold its shape. In about 4 hours it will have a scoopable consistency.
- Scoop into chilled glasses or bowls and serve with fresh berries, caramel sauce, crushed pecan pralines, a whole poached pear or a splash of Poire Williams.
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