Recipe by Bayhill
From the "International Vegetarian" cookbook. Note: prep time does NOT include freezer time.
Top Review by breezermom
Delicious! Mine sat in the freezer for longer than the 6 to 8 hours so I could grab a pic in the daylight. So it was really hard......think it would be better just after the 6 to 8 hours. Regardless, it was so yummy. Very sweet. I used some local pears from a produce co-op I buy from. They are a bit sweeter than your normal pears from the store. So if you use bosc or anjou, the sugar amount is probably perfect. This is alot like an Italian ice. Thanks for sharing your yummy recipe. Made for Football Tag, week 5 2011.
- 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 See How It's Made
- 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.
- 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.
- 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).
- To serve, scoop into 6 dessert dishes and garnish with mint.