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Poached Pear & Leftover Poaching Liquor Sorbet

Poached Pear & Leftover Poaching Liquor Sorbet
Ingredients

6 ripe pears – peeled but with stalks left on
Cinnamon stick
2 star anise
3-4 cardamon pods
1 vanilla pod – cut lengthwise seeds scraped out, keep seeds and pod
Peel of 1 lemon
200g caster sugar
400ml white wine
400ml Water

Method

Place all the ingredients into a sauce pan and bring to the boil. When boiling turn it down to a low simmer and poach the pears for 10/15 mins till soft

Remove the pears, they’re ready to be eaten.

For the sorbet add 2 or 3 large table spoons of sugar to the poaching liquor. Bring to a vigorous boil and let reduce by about one third, but stop when only 500ml left if that’s before a third is boiled off. Turn off the heat and allow to cool.

Pour the poaching liquor into a freezable tub and put in the freezer (with or without the lemon and spice pods etc). After 24hrs take it out and stir with a fork. Do this daily for 2 more days and then let it set.

Depending on the eventual ratio of liquid to sugar it could set very hard or set more like a solid syrupy sorbet. Either way it tasted the same and melts like a sorbet.

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