Pear Sorbet Recipe

Inspired by L'Abattoir

Time2h

Serves4

Verjus sabayon

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Ingredients

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1
Prepare the Pear Mixture
In a pot, combine the diced pears, water, and sugar. Cook over medium heat until the pears are soft, about 15 minutes.
2
Blend and Freeze
Allow the mixture to cool slightly, then blend until smooth. Stir in lemon juice and a pinch of salt. Pour the mixture into a shallow container and freeze for at least 4 hours.
3
Whip the Sorbet
Once frozen, scrape the sorbet with a fork to create a fluffy texture. Refreeze for an additional hour before serving.

4
Prepare the Sabayon
In a heatproof bowl, whisk together egg yolks, verjus, and sugar. Place over a saucepan of simmering water, whisking constantly until the mixture thickens and doubles in volume, about 8-10 minutes.
5
Incorporate Butter
Remove from heat and whisk in the unsalted butter, one tablespoon at a time, until fully incorporated and smooth.
6
Serve
Serve the verjus sabayon warm over the pear sorbet.