This Pear Sorbet with Maple and Ginger is the ideal finish to a heavy meal. It is light and sweet with just a hint of ginger spice from the infused maple. And given how few ingredients it uses, it could not possibly be easier.
One thing to keep in mind when using fresh fruit in a recipe is that sugar content in the fruit varies quite a bit. I’ve given suggested proportions of fruit and maple syrup but you should taste the puree before putting it in the ice cream maker to determine if it is enough. Adjust accordingly, keeping in mind that you need to bump up the sweetness in frozen desserts.
The rich caramel sweetness of maple syrup is perfect for fall dishes but they don’t have to be heavy. Serve with a plate of crispy wafer cookies and you have the perfect end to a rich and hearty meal that won’t leave you in a food coma.
Pear Sorbet with Ginger Infused Maple Syrup
- 3 pears, peeled, cored and cut into chunks
- ¼ cup Runamok Ginger Root Infused Maple Syrup 
- 1 Tbsp granulated sugar
- ½ tsp lemon zest, plus more for garnish
- Butter cookies
Place the pears in a saucepan and add water until just covered. Place the pan on a stove and poach the pears on medium heat until just tender, about ten minutes depending upon how ripe the pears are. Remove from the heat and let cool for five minutes.
Drain the pears and place in a blender with the Ginger Root Infused Maple Syrup and sugar. Blend on high until it is a fine puree. Taste it to adjust for sweetness, adding more syrup if necessary. Add the lemon zest and blend once more.
Let the mixture cool completely and then put in a sorbet (ice cream) maker and process according to instructions. When completely frozen and creamy put the container in the freezer. When ready to serve, place a large scoop in a glass and top with extra lemon zest (optional). Have a few butter cookies on the side.