 |
Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
|
From the International Vegetarian cookbook. Note: prep time does NOT include freezer time. Ingredients:
1 cup granulated sugar |
2 cups water |
1/2 small lemon, zest of, cut into strips |
1 inch cinnamon stick |
1/2 teaspoon vanilla |
5 medium fresh pears, peeled, cored, and chopped (about 5 cups) |
2 tablespoons lemon juice |
fresh mint sprig, garnish |
Directions:
1. In a 2-quart pan, combine sugar, water, lemon zest, cinnamon stick, and vanilla. Bring to a boil over high heat, stirring, and cook until sugar dissolves; continue boiling, uncovered, for 2 minutes. Add pears and bring to a boil again. Cover, reduce heat, and simmer until pears are very tender (about 15 minutes). Remove and discard lemon peel and cinnamon stick.
2. Transfer pear mixture to a blender or food processor. Add lemon juice and whirl until smooth. Pour into a 9-inch square pan and freeze until edges are frozen but center is still soft.
3. Spoon mixture into a large bowl and, with an electric mixer, beat until smooth and creamy (or whirl in a food processor). Transfer to a freezer container and place a piece of plastic wrap directly on sherbet. Cover container tightly. Freeze until firm (6 to 8 hours at 0ºF or colder).
4. To serve, scoop into 6 dessert dishes and garnish with mint.
|
|