When I think of the harvest season I think fondly of pears. Pears are extremely versatile. Pears are sweet, delicate and plentiful during the harvest season. As you stroll through the late summer farmers market you will start to see pears make their debut. My favorite use of pears is for a sorbet. This recipe combines the sweetness of this precious fall fruit with the tartness of the pomegranate. Adding the prosecco gives it a layer of effervescence and a crisp flavor.
Ingredients
- •8 ripe pears (about 4 pounds), peeled cored, and cut into chunks
- •2 cup pomegranate juice
- •3/4 cup tapioca syrup or light corn syrup
- •1 tsp vanilla paste or vanilla extract
- •4 oz prosecco
Preparation
Put the pears in a medium pot. Add 2 cups water and cook over medium heat, stirring occasionally, until the pears are soft, 8 to 10 minutes. Remove from the heat and let cool.
Transfer the pears and their cooking liquid to a blender, add the pomegranate juice, syrup, salt, and vanilla, and blend until smooth. Strain into the ice cream machine, then whisk in the prosecco. Follow the manufacture's instructions to freeze until the mixture thickens, 25-30 minutes depending on your machine.
Scoop the sorbet into the freezer-proof container. Cover with parchment paper or plastic wrap to prevent ice crystals from developing on the top of the sorbet and close with an airtight lid. Freeze for 4-6 hours or overnight before scooping.
From the book
Ice Cream Queen: Flavors from Black America's Past, Present & Future
An ode to Black joy and creativity with 100 wildly inventive ice cream, sorbet, and nondairy recipes. A love letter to generations of Black ice cream makers, this cookbook offers something entirely new: ice cream as an act of memory, identity, and Black excellence.
