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Leigh Beisch Photo by: Leigh Beisch

Pear Sorbet

Light and refreshing, this sorbet is a delightful way to end a heavy meal. If you want to serve sparkling wine with the sorbet, choose one that's sweeter than the one in the sorbet. Extra-dry sparkling wine is actually sweeter than brut. (We liked Chandon Riche extra dry for this recipe.) Pear juice may be substituted for the sparkling wine.

Sunset SEPTEMBER 2007

  • Yield: Makes about 4 cups
  • Total: 1 Hour


  • 2 pounds ripe Bartlett or Anjou pears, cored, peeled, and chopped
  • 1 1/2 cups extra-dry or brut sparkling wine, divided (see Notes)
  • 3/4 cup sugar
  • 2 tablespoons light corn syrup


1. Put pears and 3/4 cup sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat to maintain a steady simmer. Cook, stirring occasionally, until pears are tender, about 10 minutes. Whirl pear mixture and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.

2. When mixture is cold, stir in remaining 3/4 cup sparkling wine and freeze in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a freezer-safe container, cover, and freeze until ready to serve.

Note: Nutritional analysis is per 1/2 cup serving.

Nutritional Information

Amount per serving
  • Calories: 179
  • Calories from fat: 2%
  • Protein: 0.4g
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Carbohydrate: 39g
  • Fiber: 2.5g
  • Sodium: 8.6mg
  • Cholesterol: 0.0mg

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Pear Sorbet Recipe