Pear and cinnamon sorbet is a sweet, intensely pear-flavoured frozen dessert. The cinnamon isn’t essential, but it works wonderfully here, making the sorbet taste almost like a traditional apple pie… You can also replace the cinnamon with freshly grated ginger, if you prefer. Highly recommended!
Ingredients for the pear and cinnamon sorbet:
- 3–4 large pears in syrup or from compote
- 125 ml pear syrup or compote syrup
- juice of 1 lemon
- ½ teaspoon ground cinnamon
- 3 heaped tablespoons golden syrup (or honey/sugar), or to taste
Place all the ingredients into a bowl and blend until smooth and puréed. Cover with cling film and chill until thoroughly cold.
Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions. Transfer to a container and freeze for several hours.
The sorbet can also be made without an ice cream maker. Pour the chilled mixture into a freezer-safe container and place it in the freezer. During the first 3 hours, blend or stir the mixture every 30 minutes to prevent ice crystals from forming and to make the sorbet lighter and fluffier. Freeze until firm.
Note: The sorbet can also be made with fresh pears. Soft, juicy and very ripe pears (such as Williams pears) work best. If using firm pears, first make a compote and sweeten it to taste. I used pears in syrup.
Enjoy!
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