This pear sorbet recipe caught my attention for its clever sophistication. Rebecca Franklin, who writes a french food blog on About.com, adds two additional ingredients, that cause it to stand apart. First she adds a small amount of ground cardamom, which readers of this blog know is kind of a spice of the moment for me. Here it adds a bit of complimentary dazzle to the pear flavor.
Then she adds eau-de-vie de poire which I think is the perfect finishing touch. Pear brandy reinforces the inherent pear flavor of the dessert, which is of course the point of making it. It is easy to forget that cold dampens our perception of taste and little tricks like this can help assure the intensity of flavor we are imagining, when we set out to make frozen desserts.
The alcohol in the brandy adds a satisfying note of complexity to the sorbetto, and has the very desirable property of not freezing. This helps prevent your otherwise sophisticated, adult dessert from turning into a very big Popsicle.
Last but not least, both the cardamom and the pear brandy expand the sorbet’s bouquet pleasing your nose as well as your taste buds.
Like all sorbets this is a simple and foolproof recipe. Unlike many, it exhibits a real mastery of flavor design, which with a tiny bit of effort, you can be the beneficiary of.
I strongly urge you to use cardamom seeds and grind them right before making this recipe. Freshly ground cardamom, explodes with flavor and scent. Pre-ground cardamom is a zombie spice.
Pears, pear brandy, cardamom / 1 quart
Mix Prep Time: 30 min
Freeze Time: 30 min
Total Time: 1 hour