Pear Sorbet with Ginger-Infused Maple Syrup

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When you think about autumn, what flavors come to mind?

Maybe it’s pumpkin spice (always a classic), or just-pickled apples. Apple cider donuts, a homemade sage and pumpkin cream sauce, buttery pie crust, slow-cooked stews, the nutty crunch and cinnamon-sugar swirl in a warm sticky bun – there are so many options.

For Laura Sorkin, it’s maple syrup. And there are so many fantastic ways to use it in your cooking, from savory to sweet, and everything in between.

“My husband and I run a company called Runamok Maple that produces infused, smoked, and barrel-aged maple syrup. One of my jobs at the company is to devise recipes that highlight the many uses of our syrups in ways other than pouring it over pancakes,” says Sorkin.

With a master’s degree in environmental management from Duke University, and a degree in culinary arts from the French Culinary Institute (now the International Culinary Center, or ICC), Sorkin is an expert in all things maple. She excels at creating delicious recipes that utilize the delicious elixir tapped from over 80,000 trees each year on the Runamok property in northern Vermont.

Sorkin says, “If we are having a big feast, these meals are often finished with maple rum cake, apple tart tatin with maple, or maple cheesecake. But sometimes, we all indulge a bit too much in the potato gratin, and want something light and refreshing for dessert.” That’s where this sorbet comes in.

Whether you’ve just finished your Thanksgiving feast or it’s an average Sunday, this refreshing seasonal dessert is light and flavorful, a delicious way to end your meal with something sweet.

“This pear sorbet with maple and ginger is the ideal finish to a heavy meal,” Sorkin explains. “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.”

We couldn’t agree more! There are just 4 ingredients in this simple recipe, and though it does require a bit of advance prep (like setting up your ice cream maker ahead of time, according to the manufacturer’s directions, so it’s ready to go when you need it) the results will be so worth it.

Plus, this frozen treat is gluten free, dairy free, and vegan. Chances are, most of your holiday guests will be able to indulge in a scoop or two.

“One thing to keep in mind when using fresh fruit in a recipe is that sugar content in the fruit varies quite a bit,” Sorkin says. “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.”

For more advice on selecting the best pears possible, check out our guide to selecting and storing them. Use ripe fruit for this recipe, and taste, taste, taste.

Sorkin adds, “Adjust accordingly, keeping in mind that you need to bump up the sweetness in frozen desserts.” She recommends Bosc pears for this recipe, but notes that Bartletts would make a nice addition as well.

One thing to keep in mind here is to remember that the ratio of certain ingredients in a frozen dessert (such as alcohol or sugar to water) affects the way that it will freeze, and the final texture. Our article on Sorbet Science has all the details.

Since cold foods numb our taste buds to make them taste less sweet than they may actually be, we’re often inclined to make them even sweeter. But you don’t want to go so far as to affect the texture as well.

We recommend letting your frozen sorbet sit on the counter for a few minutes before scooping, and then letting it rest for another minute or so before digging in. This not only makes it easier to get your ice cream scoop in there, it also allows the sorbet to melt just a bit, so you’ll experience that perfect blend of coolness and flavor.

Here’s one final tip from Sorkin: “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.” Keep reading after the recipe for our cookie suggestions!

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Cooking by the Numbers…

Step 1 – Prep and Measure Ingredients

Wash and dry the pears, and a lemon.

Using a sharp knife or a vegetable peeler, peel the pears. Slice, remove the stems and cores, and cut into chunks.

With a microplane or zester, zest the lemon to get about 1/2 teaspoon of finely grated peel, plus a little more to use for garnish. Wrap the lemon in plastic and save it for another use.

Step 2 – Poach

Place the pears in a large saucepan and fill with water to cover. Poach over medium heat for about 10 minutes, just until they are fork tender. The timing on this can vary, depending on the ripeness of your fruit.

Remove from heat and set aside to cool in the pan for 5 minutes. Then drain through a colander, and discard the cooking water.

Step 3 – Blend

Transfer the fruit to a blender and add the maple syrup and sugar. Blend on high, or using the “puree” setting, until you get a smooth, finely grained puree.

Taste for sweetness, and add more maple syrup if you need to.

Add the lemon zest, and blend to combine.

Let the mixture cool completely, and place in the refrigerator or freezer to chill. You want your sorbet base to be completely cold before you transfer it to your ice cream maker.

Step 4 – Freeze

Transfer to an ice cream maker, and freeze according to the manufacturer’s direction. Ice crystals will develop as the mixture is churned, and most machines will create a partially frozen end product with a creamy, frozen but soft consistency.

Transfer to an airtight container with a lid, and freeze. Depending on the temperature of your freezer, this will take about 4-6 hours, or overnight.

Step 5 – Serve

To serve, remove the container from the freezer and allow to defrost for a few minutes on the counter before scooping into parfait glasses or dessert dishes.

Garnish with a light sprinkling of fresh lemon zest, and a few butter cookies if desired.

A Perfect Pear-ing

Pears and ginger, pears and maple, ginger and lemon – all are delicious combinations that come together in this light and refreshing seasonal dessert.

“The rich caramel sweetness of maple syrup is perfect for fall dishes, but they don’t have to be heavy,” says Sorkin. This simple frozen treat is certainly a testament to that!

Whenever you have a farmers market haul of fresh pears on hand (or better yet, a harvest from your own backyard tree), be sure to save a few to make this sorbet. Depending on the capacity of your ice cream maker, you can even make a double or triple batch to serve a crowd.

Creamy, rich butter cookies are the perfect complement to a few scoops of sorbet. For a homemade version, here are a few of our favorites for you to try:

• Rosemary Butter Cookies
• Grandma’s Brown Butter Cookies
• Cardamom Saffron Cookies
• Lemon Cornmeal Cookies

When will you serve this fruit-filled homemade dessert that features the rich flavor of maple, and ripe seasonal pears? Let us know in the comments below, and be sure to give the recipe a five-star rating if you loved it!

Photos by Carol Sullivan © Runamok Maple, reprinted with permission. Product photo via Runamok. Syrup samples provided by the manufacturer. Last updated: October 9, 2020 at 4:31 am.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.