Due to popular demand, I’m adding a fruit sorbet to the menu, since it really would seem a shame not to make anything with fruit in it. This recipe comes from David Lebovitz’s seminal frozen dessert book, The Perfect Scoop. Of course I’ve added a little Cremodan to it because, well, it helps. The formula goes like this:
2.5 pounds (about 4 ripe) pears, cut into 1″ cubes
10 ounces (1 ¼ cups) water
1/2 teaspoon Cremodan 64 stabilizer
4.5 ounces (2/3 cups) sugar
1 teaspoon freshly squeeze lemon juice
Combine the Cremodan with about half the sugar and stir to combine. Set the mixture aside. Combine the pears and 4 ounces (1/2 cup) of the water in a medium saucepan and bring to the boil over medium heat. Simmer about 15 minutes until the pears are tender and can be pierced easily with a knife. Stir in the Cremodan mixture and take the pan off the heat.
Pour the pear mixture, the remaining water, remaining sugar and lemon juice into a blender and process until smooth. Pour the mixture into a bowl and chill it overnight. The next day, process it in your ice cream machine according to the manufacturer’s directions. Firm it in the freezer for at least 4-5 hours before eating.