Pear sorbet with Prosecco, cardamom & lime

Pear sorbet with Prosecco, cardamom & lime

By
From
New Feast
Makes
1.25 litres
Photographer
Alan Benson

With their delicate and subtle flavour, we think pears make a lovely fresh-tasting autumnal sorbet, especially when partnered with cardamom, vanilla and cinnamon, as they are here. Choose perfectly ripe pears with a juicy and tart flesh: the French Passe-Crassane are ideal, but if they are hard to find, try Comice or William pears.

This sorbet is best eaten within a few hours of churning as the Prosecco gives it a lovely, almost mousse-like consistency. It will firm up and set harder, the longer you leave it in the freezer. It is still delicious, but not quite as etherial.

Ingredients

Quantity Ingredient
1.2kg pears, peeled, quartered and cores removed
250g caster sugar
200ml water
375ml prosecco
50g liquid glucose
1 vanilla pod, split and seeds scraped
1/2 cinnamon stick
14 cardamom pods
60ml lime juice
2 teaspoons rosewater

Method

  1. After preparing the pears, weigh them to achieve 1 kg of fruit.
  2. Combine the sugar with the water and 300 ml of the Prosecco in a large saucepan. Add the liquid glucose, vanilla pod and cinnamon stick and heat gently, swirling the pan from time to time, until the sugar dissolves.
  3. Meanwhile, toast the cardamom pods gently in a small dry frying pan, then crush them roughly with a heavy knife to release the seeds. Add the seeds to the poaching syrup. Lower the heat and simmer for 5 minutes. Add the pears to the poaching syrup and simmer, uncovered, for around 30 minutes, until the pears are translucent and very tender.
  4. Strain the pears, reserving the poaching syrup. Remove and discard all the aromatics and puree the pears with 200 ml of poaching syrup until extremely smooth. The puree should have the consistency of thinnish cream. Whisk in the reserved Prosecco, the lime juice and rosewater then leave to cool. Transfer to an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for at least 2 hours before serving.
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