Pear Sorbet

If you use the ripest pears you can find you’ll have a cool, creamy, luscious treat that tastes just like the fresh fruit and retains much of its character, that slight grittiness that one only associates with a pear.

I used local Bartlett pears and initially set aside just 4 as per the recipe, then decided to weigh them. I’m glad I did; I needed 2 extra to make up the correct weight.

I added chopped candied ginger to make the pear-ginger variation.

Served in these cookie cups, or just in a regular bowl, it made a perfect late-summer treat.