Nashi Pear and Honey Sorbet

December 14, 2011 — droolfactor

I’m wilting. It’s all UK’s fault. Living in the UK for the past four years has made me less tolerant to hot summer days. I’m talking about real, hot, Aussie summer days. I’m ashamed to say, summer’s only just started downunder and I’ve already started whining. Can’t imagine when the mercury hits forty degrees (celcius) and above! Help me!

To cool off, I’ve started with summer recipes, including this refreshing sorbet. I’ve got my eye on an adorable pink Cuisinart ice-cream maker but have not gotten around to purchasing it just yet. The good thing is this sorbet does not need fancy ice cream makers to churn it. All you need is a fork. Yup, let’s do this the old fashioned way.

I found some beautiful nashi pears at the market and they are usually delicious and juicy on their own, however my craving for coolness gave me the inspiration to use them for my first sorbet of the season. Unlike their creamy counterparts, this fruity sorbet is light and delicate and is a perfect dessert for a hot summer evening.

Nashi Pear and Honey Sorbet
Serves 2 – 4

2 Nashi (Asian) pears
100g sugar
100ml water
1 tbsp honey
Juice and zest of half a lemon

Place a shallow dish for your sorbet in the freezer. This cools the dish and allows the sorbet to firm up faster.

Bring water and sugar to a boil, then reduce heat and simmer for a couple of minutes. Add the peeled and quartered pears to the syrup and simmer for another five minutes. Add honey and stir to dissolve halfway through.

Set the pears and syrup aside for five minutes before adding the lemon juice and zest. Set aside to cool.

Once cooled, blend the pears and syrup in a food processor to a smooth purée.  Push the mixture through a course sieve into the dish which you placed in the freezer earlier. Return the dish and pear mixture into the freezer.

Use a fork to whisk the sorbet every 30 minutes. The sorbet should become fluffier and paler. Sorbet should be ready in approx 2-3 hours.