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.