That means:
a. school=no free time=no updating blog
b. pears=sorbet
c. school=blog being neglected!
d. pears=sorbet
e. school=blog becoming a coffin
f. pears=sorbet
So, in an attempt to revive my blog, I'm here today to share some great news! First of all, I *might* get an DSLR camera for my birthday (Canon Rebel) and secondly it's pear season, which means s-o-r-b-e-t. I don't know about you, but in my opinion there's nothing better for getting the mind off school related stress then watching pear puree churn into delicious sorbet. Seriously. It's hypnotic.
So, if you're like me and facing stress right now, just scroll down a little bit, whip out an ice cream maker, grab some organic pears, and make some delicious pear sorbet.
Pear Sorbet
adapted from The Perfect Scoop by David Lebovitz
4 ripe pears, pealed cored *note: I used two Red Anjou pears (& didn't peel them) to get the peachy color.
1 1/4 cups water
2/3 cup sugar
1 tsp fresh lemon juice
Cut the pears into 1 inch cubes, and place in a nonreactive saucepan with 1/2 cup of water. Cook over medium heat for 15 minutes until soft, and beginning to caramelize.
Let the pears cool for a few minutes, then transfer to a blender or food processor with the remaining 3/4 cup water, sugar, and lemon juice. Blend until completely smooth.
Chill until cold (don't churn it unless completely refrigerated) and then process in an ice cream machine.
Scoop into a container and freeze for another couple hours until as hard as desired.
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