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 Challenge
PROSPECT THE PANTRY 
This sounds lovely and so refreshing! I’m interested in learning how to incorporate coconut milk into my cooking. I’m glad to meet you through the Spice Rack Challenge!
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.
Woodman will love this, he is a sorbet fiend.
I love making sorbet or ice cream with home made coconut milk and I bet cardamom with it is the bomb.
Since we have limited (or maybe no) access to fresh coconuts, how do you make fresh coconut milk?