What if I told you that two cool, creamy and easy fruit sorbets were just a blend away? That’s two sorbets with no peeling, pitting or poaching required? And the best part: no ice cream maker necessary! It’s true! Simple, yet sophisticated Pear & Peach Sorbet is that easy! All you need is canned fruit halves in heavy syrup, a freezer and a food processor or sturdy blender. Fruit packed in heavy syrup is what makes this recipe work as sugar syrup doesn’t freeze completely like juice. Avoid fruit packed in juice as it will yield disappointing results.
These sorbets are nice enough to serve as is or garnish with some very finely diced candied ginger, homemade or store bought berry syrup or diced canned pears or peaches for a little flavor alliteration. No matter how you scoop or serve them these sorbets are keepers. And by the way, I’m happily eating candied ginger again. There was a time that even those fibers bothered me. It’s so nice to have a useful old friend back in my life.
Pear & Peach Sorbet
For best flavor allow sorbet to soften for approximately 5 minutes before serving
2 15-16 ounce cans pear or peach halves in heavy syrup
Freeze unopened cans of fruit for a minimum of 8 hours. Dip unopened cans in hot water for 20 seconds to loosen filling. Pour contents into the bowl of a food processor (I used my Vitamix) tearing at the filling with a fork to break up the pieces of fruit. Puree until smooth. Transfer sorbet to a covered container and refreeze. When ready to serve, remove from the freezer and let soften for approximately 5 minutes.