Pear Cardamom Sorbet

This looks like snow but is an explosion of flavor: pears, cardamom, and coconut, each with its own identity yet melded into a tasty experience. I had poached some pears in a cardamom-infused simple syrup and used them in a quick bread for the Spice Rack Challenge. In addition to the syrup, infused with crushed whole cardamom seeds (not the pods, the little dark nuggets inside), I had a few slices of pear left over. The syrup was sitting in the fridge getting deeply steeped and spiced for a couple of days, when we ran out of sweet stuff for the sweet tooth in the family.  If I had had more poached pears, I would have pureed them as the base for sorbet, but to keep this dairy free, I used light coconut milk.

Pear Cardamom Sorbet

1 ½ – 2 c cardamom-pear poaching liquid

2 poached pears

1 14 oz can light or regular coconut milk

Puree the ingredients in a food processor and chill thoroughly.  Process in an ice cream maker according to the manufacturer’s directions.

Categories: Pears, Sorbet, Spice Rack ChallengeTags:

5 Comments

  1. Thanks Tracy. Since our household includes some who are ice cream lovers and others who are dairy-free for health reasons, i’ve learned a bunch of ways to satisfy both through using coconut milk. I have a bunch of dessert recipes under the Sorbet category and am intending to post some great stews.

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