This unexpectedly creamy and fragrant sorbet tastes artificially flavored, and I mean that in the best possible way. It’s so fruity and, well, pear-y, that it’s almost unfathomable that the only ingredients are fruit, water, and a little bit of sugar. You may have to let the pears sit out for a few days to become ripe enough; don’t even think of using rock-hard ones. You will be rewarded for your patience.
Recipe adapted from David Lebovitz’s “The Perfect Scoop”*.
• 4 very ripe comice or bartlett pears–you should be able to smell them from several feet away: $1.36
• 2/3 cup sugar: 5 cents
• 1 tsp freshly squeezed lemon juice: 5 cents
• 1/4 cup chopped crystallized ginger (optional; look for it in the bulk bins—it’s prohibitively expensive when it comes in those little spice jars): 60 cents
TOTAL: $2.06/4 = 52 cents/serving
Peel and core the pears. Cut them into 1-inch chunks, put them in a medium saucepan with about 1/2 cup of water, and cook over medium-high heat for abut 15 minutes, until tender. Transfer to a blender with the sugar, lemon juice, and 3/4 cup water, puree until smooth. Refrigerate the purée until chilled, preferably overnight.
If you’re using the ginger, chop it finely and it in during the final few minutes of churning.
Let sit in the freezer for an hour or two to harden.
*Also from “The Perfect Scoop”:
• Pink grapefruit-champagne sorbet