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Pear And Cranberry Sorbet |
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Serves: 8 Print this RecipeThis not-too-sweet crimson-hued sorbet is less intense than cranberry sauce and not as timid as poached pears. It is great for dessert but could also be served as a fanciful palate cleanser after the Thanksgiving meal. 1 (15-ounce) can pears in heavy syrup 1 (16-ounce) can jellied cranberry sauce 1 teaspoon lime juice, fresh or organic bottled Puree the pears with their syrup, the cranberry sauce, and the lime juice in a food processor or blender until completely smooth. Pour into a shallow pan and freeze until solid, about 4 hours or longer. Cut into cubes, and puree in a food processor until creamy. Store in a tightly closed container in the freezer for up to 1 week. If the mixture should become solid, puree it again before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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