I made this Pear Sorbet for our recent Cook Club as we were celebrating not only two Birthdays(!) but 5 Years of Cook Club! It's quite an achievement considering in those past 5 years we have seen 1 Wedding, 2 New Houses, New Jobs and Promotions and the Birth of 5 babies!! That's a busy 5 years for the 6 of us but we still manage to make Cook Club a regular event and always have such a great time catching up over good food and wine.
I
served this Pear Sorbet as a palate cleanser between courses and it
was a hit. The flavour of the pear is matched perfectly with vanilla
and crisp Sauvignon Blanc, making it so delicate yet really
flavourful and elegant. You could serve it as a did or it would make
a wonderful light dessert for finishing off a heavy meal over
Christmas. It is really simple to make especially if you have an ice
cream maker.
This
recipe is courtesy of Thomas Keller and his book Bouchon and I
honestly wouldn't change a thing! The finishing touch of edible gold
and silver leaf isn't in the recipe but for a special occasion (such
as an elegant Christmas or New Year Meal) I couldn't resist. If you
have some certainly use it but don't go out of your way to buy some
especially – unless you are really trying to impress!
