- Yield 3 cups
This recipe calls for Comice pears, but Bartlett pears are a good alternative in the winter and Taylor Gold pears (from New Zealand) are wonderful in the summer.
- Cook the sugar, wine and cardamon seeds in a small saucepan over medium heat until the sugar dissolves, stirring constantly. Increase the heat to medium-high and bring the syrup to a boil. Boil for 1 minute and remove from the heat to cool completely.
- Peel, core and quarter the pears. Strain the cooled syrup through a fine mesh sieve into a bowl. Stir in the lemon juice. Process the pear quarters and strained syrup 1/2 at a time in a blender until smooth. Pour the pureed pears into a container. Cover and chill for 1 hour or longer, stirring once.
- Pour the pear puree into an ice cream freezer container and freeze using the manufacturer’s directions. The sorbet will be soft. For a firmer consistency, spoon the sorbet into a freezer container with a lid and freeze, covered, for 2 hours or up to 7 days.
Recipe reprinted with permission from The Saturday Club, Main Line Entertains (The Saturday Club, 2005)