Pear Vanilla Sorbet
Mesa County Valley School District 51
Grand Junction, Colo.
This five-ingredient dessert is quick to whip up and makes a refreshing sweet treat, snack or addition to a plated dessert. Christina Horn created it for school foodservice but it is sophisticated enough to serve in a chef-driven restaurant.
1 (#10) can pear halves in juice, drained and juice reserved
4½ cups granulated sugar
¾ cup honey or agave
¼ cup pure vanilla extract
2 tbsp. freshly squeezed lemon juice
- In large, non-reactive saucepan, combine 3 cups reserved pear juice, sugar, honey or agave, vanilla and pears. Over medium heat, bring to a simmer; gently cook 5 minutes.
- Remove pan from heat and allow mixture to cool slightly before transferring to a food- safe 5-gallon bucket. Use an immersion blender to blend until smooth. Add the lemon juice, taste and adjust accordingly, adding additional lemon juice as needed.
- Cool mixture at least 2 hours, taste again, adjust seasoning if needed, and freeze in ice cream or sorbet maker, following manufacturer's directions.
- Scoop to serve.
Photo courtesy of Pacific Northwest Canned Pears