This is an aromatic and simple sorbet that's perfect for spring. It's like a vanilla scented Eau de vie, but in a tasty frozen treat form. Pears and vanilla are a perfect pairing that'll help finish any meal.
It's not always cupcakes here at Vanilla Garlic. Just most of the time.
Vanilla Pear Sorbet
Makes 4-6 servings
What You'll Need...
6 Anjou Pears
1 vanilla bean (preferably Bourbon)
3 1/2 cups of sugar or vanilla sugar
1/2 extra cup of sugar or vanilla sugar
5 strips of lemon zest
6 cups of water
What You'll Do...
1) Use a vegetable peeler to strip 5 strips of zest off of a lemon. Cut open the vanilla bean and scrape out the seeds. Place the vanilla pod and seeds, lemon zest strips, sugar/vanilla sugar, and water in a pot. Let it come to a boil so that all the sugar has dissolved, reduce heat to medium.
2) Peel the pears, and cut off a small portion of the bottom so they can stand up straight (for easy cutting later). Place in the water for about 10 minutes.
3) Cut the "meat" off of the pears and discard the cores and stems. Puree with 2 cups of the poaching liquid and 1/2 cup of sugar/vanilla sugar. Let cool in the fridge. Place in your ice cream maker and proceed via the manufacturer's directions.
Note: I highly suggest saving the rest of the poaching liquid, filtering the solids out, and adding and dissolving an equal part of sugar to make a rockin' simple syrup for cocktails later! Pair this with some Absolut Pear and ice and you are so made.
Minh, my cupcake sister from Australia , sent me over a huge cache of Tim-Tam's (a popular cookie brand from down under), which are so insane shibby-good. They're basically two cookies with a chocolate filling, covered in chocolate. Then they come in a variety of flavors; raspberry & chocolate and the caramel ones are my faves.
Also, she sent over little caramel filled koala bears. Is it wrong I love to devour their little heads with so much joy?
Thanks a ton, Minh! Be sure to check out her blog and her variety of creative cupcakes!