Bosc Pear Sorbet

Name: Bosc Pear Sorbet
Yield: Yield 5 kg / 11 lb .36 oz Base
Ingredients: 3 kg / 6 lb 9.82 oz water; 4 Madagascar vanilla beans; 3 kg / 6 lb 9.82 oz sugar; 3 kg / 6 lb 9.82 oz peeled and cored ripe Bosc pears; 6 cinnamon sticks, toasted and crushed; 2.5 kg / 5 lb 8.18 oz / 50% simple syrup from the poaching liquid (50° Brix); 2.5 kg / 5 lb 8.18 oz / 50% Bosc Pear Purée

Preparation info

Difficulty
Easy

Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

About

Ingredients

Bosc Pear Purée

3 kg / 6 lb 9.82 oz water
3

Method

For the Pear Purée: Combine the water, sugar, vanilla beans, and cinnamon sticks. Bring to a boil (to dissolve the sugar and steep the vanilla beans and cinnamon). Add the pears.
Turn the heat down to a simmer and poach the pears until they are tender. Keep the pears covered with a clean kitchen towel or cheesecloth for even cooking.
Take pears