I am super excited to bring you my new logo! A huge thanks to my wonderful brother-in-law, who has been working hard on designing it. (He is much more computer savvy than I am!) You will see it on my facebook page as well! I hope you all like it!
Today, I bring you a wonderful, delicious sorbet recipe. It is extremely simple, and yet incredibly satisfying. It’s funny how pears can be so finicky. In fact, I had these pears sitting on my counter for nearly three weeks before I got tired of looking at them and waiting for them to ripen. But, in the end, there is nothing better than a wonderful juicy pear!
This is a wonderful, refreshing dessert on a hot summer day. I usually have my dessert after lunch (am I weird?), because I don’t feel quite as guilty having it then because I don’t feel as if it will be sitting in my stomach while I am sleeping all night. Or maybe it gives me the excuse to have dessert twice a day? What!? No way. I would never….
Recipe from The Perfect Scoop, by David Lebovitz
- 4 ripe pears, peeled and cored
- 1 1/4 cups water
- 2/3 cup sugar
- 1 teaspoon lemon juice
- Cut the pears into 1-inch chunks. Put them in a large, nonreactive saucepan along with 1/2 cup of the water. Cover and cook over medium to high heat for 15 minutes, stirring occasionally, until the pears are cooked through and tender when poked with a paring knife.
- Transfer the cooked pears to a blender and add the remaining 3/4 cup water, sugar and lemon juice. Purée until smooth.
- Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer's instructions.