Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Vanilla Pear Sorbet
For the Almond Praline
Method
For the Vanilla Pear Sorbet
- 1
Prepare the Pears
Peel, core, and chop the ripe pears into small pieces. You should have about 4 cups of chopped pears.
- 2
Cook the Pears
In a medium saucepan, combine the chopped pears, 1 cup of granulated sugar, and 1 cup of water. Bring to a simmer over medium heat, stirring occasionally until the pears are soft, about 10-15 minutes.
- 3
Blend the Mixture
Remove the saucepan from heat and let it cool for a few minutes. Transfer the pear mixture to a blender and add 2 tablespoons of fresh lemon juice and 1 teaspoon of vanilla extract. Blend until smooth.
- 4
Chill and Freeze
Pour the blended mixture into a shallow dish and place it in the freezer. Stir every 30 minutes until the sorbet is fully frozen, about 3-4 hours.
For the Almond Praline
- 5
Prepare the Praline
In a medium saucepan, combine 1 cup of granulated sugar and 2 tablespoons of water. Stir to combine, then bring the mixture to a boil over medium heat.
- 6
Add Almonds
Once the mixture reaches a boil, add 1 cup of sliced almonds. Stir continuously until the sugar turns a golden caramel color, about 5 minutes.
- 7
Cool the Praline
Quickly pour the almond mixture onto a baking sheet lined with parchment paper. Spread it out evenly and let it cool completely at room temperature.
- 8
Break into Pieces
Once cooled, break the almond praline into small pieces or shards to use as a garnish for the sorbet.