Ingredients
Scale
- 4 ripe pears - fresh picked are best
- 1/2 cup sugar
- 1/2 cup water
- 1/4 teaspoon fresh ground cardamom
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons brandy
- 2 ounces Maraschino cherry juice
Instructions
- Bring sugar and water to a boil in a small saucepan.
- Once the mixture begins to boil, reduce the heat and simmer for about five minutes or until the mixture begins to reduce and thicken.
- Remove the pan from the heat source and chill for thirty minutes.
- Peel and core the ripe pears.
- Put them in a blender with the lemon juice, fresh ground cardamom, brandy and maraschino cherry juice.
- Whip until you have a mixture that is smooth.
- Add the cooled water and sugar mixture.
- Whip again until well mixed.
- If you have an ice cream maker, pour the mixture into it and follow the manufacturer’s directions. If not, simply put into a bowl with a lid and freeze.
- Serve by dipping out scoops and putting them in the chocolate dessert cups. The maraschino cherry juice will make the sorbet a luscious pink color that will blend perfectly with the smooth dark chocolate dessert shell.
- Top with a piece of molded chocolate candy, whipped cream or your favorite topping.
- Prep Time: 24 hours
- Cook Time: 10 minutes
- Category: Desserts
- Method: Stovetop
