Foodiva's Kitchen: My Way With Pear Pt. 2 - Pear and Cashew Cream Sorbet

Saturday, August 28, 2010

My Way With Pear Pt. 2 - Pear and Cashew Cream Sorbet


Remember this beautiful pear? Well, the fantasy continues. For my second pear recipe installment, I decided to make a lovely, tangy pear-lime sorbet. But wait, I say "sorbet" quite liberally here because after I threw in the roasted cashew nuts into the mix, the texture of this frozen dish turned cream-like. So I'm not quite sure if there's ever such a thing as a creamy sorbet, but  here it is. It's naturally sweetened, and melts lingeringly on the tongue (or, in my case, on the dish, in the bright sunlight).



On their own, the pear and cashew flavors are fairly subtle. This is where the lime came into play, because the tanginess of the citrus somehow enhances the sweet-tartness of the pear and the sweet-creaminess of the cashew nuts. Don't ask me how, it just does.

Pear and Cashew Cream Sorbet
Ingredients:
2 Forelle pears
1-2 large limes, squeezed
2 tablespoons honey
1/2 cup water
1 cup cashew nuts, unsalted and roasted

Method:
1. Peel, core and slice pears, place in the water and honey in a pan and poach for 10-15 minutes until the pears are soft. Leave to cool completely.
2. When cool, pour pears and poaching liquid into a food processor, add the lime juice and cashew nuts and blend until the nuts are finely ground.
3. Freeze in an ice cream maker, or if you don't have one, just freeze the mixture for an hour in a suitable, covered container. When the ice crystals start to form, scrape down the sides and blend again until smooth. Repeat this process two more times over the next 2-3 hours, then leave to freeze for 4 hours or overnight.
4. Serve on its own or with some thinly sliced pears soaked briefly in salted water.

I used small jelly molds to shape the sorbet. It was less messier to serve up and didn't melt as quickly!

6 comments:

Chef Dennis said...

that truly is a beautiful pear!! and your sorbet sounds like a heavenly accompaniment to them!

Subterfuge Diva said...

Hi Chef Dennis, I'm glad someone else appreciates the beauty of these pears as much as I do! The use of cashews in a sorbet is a first for me, and you really can taste them in this, almost like peanut buttery pear. Does that make any sense?

Peggy said...

Love the combination of pears and cashews. I think I had all the ingredients for this so I think I'm going to give it a go later today!

Evelyne@CheapEthnicEatz said...

What a stunning recipe. I have a friend who is lactose intolerant and adores pears and sorbets. Will send this to her. I love the addition of nuts. Wonderful!

Subterfuge Diva said...

Peggy, this is an easy recipe with only 4 ingredients that work really well. Let me know how yours turn out, ok.

Evelyne, if your friend also likes ice cream or gelatos but can't have them then she might like this recipe because the cashews give the sorbet a really creamy texture. Alternatively, she can also leave out the nuts and add coconut milk (if she can take this) for a different flavor altogether.

Spoon and Chopsticks said...

Lovely sorbet. I've never attempted it myself. I might give it a try. Btw, you've got a nice blog. I'm your new follower.

http://spoon-and-chopsticks.blogspot.com/

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