Melanie's Food Adventures

Luscious Pear Sorbet with Pear Wafers



Well, it might be raining here in Aberdeenshire today but at least it’s warm rain and definitely the type of day for some cooling sorbet. I found the pear sorbet quite by chance on Delicious Magazine‘s website. I was actually planning to make lychee sorbet for friends we had round for a meal to compliment the Green Thai Curry I had planned but for some odd reason no supermarkets around me had tinned lychees in stock so I quickly went online while shopping to look for an alternative. The final result was delicious and easy to make…. You don’t even need an ice cream maker!

Serves 6-8


1kg Firm, Ripe Dessert Pears (Comice is great, but any is fine)

100g Caster Sugar

Juice of one Lemon

4tbsp Pear Liquer or Calvados

For the Pear Wafers

75g Caster Sugar

2 Dessert Pears


1. First of all, let’s get started on the sorbet. Slice the pears, disgarding the cores, and place in a pan with 100g of Caster Sugar & 100ml of water. Stir over a medium heat until the sugar dissolves, then simmer for 15 minutes until the pears are soft. Leave the pears to cool for 15 minutes in the pan then tip into a blender with the lemon juice and whizz up until smooth. After allowing to cool (around 30 minutes) add the Liquer.

2. Place in a freeze proof container, cover and place in the freezer for two hours. Take back out the freezer & whizz with the blender again. Place back in the container and freeze again.

3. Now for the pear wafers. They’re a lovely decoration, but by no means essential so if you don’t have a mandolin I wouldn’t stress over these…. A sprig of mint or a sprinkle of fresh raspberries would look just as great. If you plan to make them pre-heat the oven to 110c / fan 90 /gas 1/4. Place the 75g of Caster Sugar and 50ml of water in a pan over a low heat and continue to stir until the sugar dissolves. Now increase the heat and boil for 2-3 minutes then allow to cool.

4. Using the mandolin (please use the protective guard or gloves – I speak from experience!!) slice the pears really thinly. You don’t need to peel or remove the core or stalk, in fact, they look better with all these things on. Get rid of the outer slices, leaving the best ones and coat the slices with the cooled sugar syrup with a pastry brush. Lay them on a lined baking tray and place in the oven for two hours, turning them over half way through. After two hours (they should be dried and crisp) take the tray out and very carefully peel the slices off the paper to prevent them sticking then lay them back on the paper to crisp up even more.

5. Take the sorbet back out of the freezer & blend again before putting back into the freezer until you need it. I recommend taking it out around 10 minutes before serving. Scoop into bowls and decorate with a pear wafer or your own alternative and enjoy!

Melanie, Food Adventurer

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