Sorbets de Poire au Williamine (Pear Sorbet with Williamine)
Sorbets de Poire au Williamine (Pear Sorbet with Williamine) is a traditional French recipe for a classic dessert of sweetened pear puree with lemon that's flavoured with pear brandy and kirsch and frozen before serving and which makes an excellent New Year dessert. The full recipe is presented here and I hope you enjoy this classic French version of: Pear Sorbet with Williamine (Sorbets de Poire au Williamine).
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Williamine is a traditional pear brandy that gives this dessert that special 'zing'.
Ingredients:
200g sugar
freshly-grated zest of 1 lemon
4 dessert pears, peeled, cored and quartered
1 tbsp freshly-squeezed lemon juice
1 tsp kirsch
Method:
Combine the sugar with 500ml water in a saucepan. Bring the mixture to a boil then add the pears, lemon zest and lemon juice.
Return the mixture to a simmer and cook gently for about 45 minutes over low heat, or until the pears are tender. Take off the heat and set aside until completely cooled.
When the mixture is cold, turn into a blender or food processor and purée until smooth. Add the Williamine and blitz to combine. Place the mixture in a refrigerator to chill for at least 3 hours then freeze in an ice cream maker, according the the manufacturer's instructions.
If you are going to freeze in the freezer place the mixture in a freezer-proof dish and freeze for about 40 minutes. At this point remove from the freezer and beat the mixture vigorously with a fork to break up any ice crystals. Return to the freezer and repeat the beating process twice more, at thirty minute intervals. Keep frozen until needed.
To serve, allow the mixture to melt slightly, scoop into a dessert glass or small dish, garnish with a dessert pear wedge and a sprig of mint then serve.
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