Pear Vanilla Sorbet

The weight of the pears seems off. 4 pears, cored and peeled is only about 350g. 7 pears is 580g. Based on others' feedback, seems to make sense to drastically decrease the sugar. Also, added a little St. Germain's and that is magical.

Way too sweet. Didn’t cut the sweetness but 2 Tbs of Vodka added a little something..

On advice of other readers made without sugar, just honey. Really didn’t seem like a dessert at all. I think sugar with make a more interesting consistency. I’ll make again but as instructed.

I made this recipe with four pears, a vanilla bean, which I chopped very finely and threw into the mixture and about an extra 1/2tsp. of pure vanilla extract. I added just one 1 tbs. of honey which is all the sweetness the pears need. All of the pears I used we're soft and just ripe. I plated the sorbet in small goblets with a mint leaf and one sliced strawberry for each serving on the plate. It was a real hit. The pear flavor really comes out with just the hint of honey.

My biggest tip after making this is to weigh your pears- using what I thought were normal sized pears it took 7 to get the desired quantity. 4 would have been almost half, which I think could be part of the problem with people lacking pear flavor. After reading the comments about how sweet the sorbet was, I added the sugar in increments and ended up using 100 g plus all the honey and corn syrup, and it was the right amount of sweet and light for me!

I followed annie's recipe and it was really good! I used a costco sized vanilla bean, so extra large (probably double the vanilla). I noticed a few mentioned wanting more pears, so I made sure to weigh the pears after coring, rather than before. Seemed like the right amount.

This is excellent! I read all reviews/notes, left out sugar completely, using just honey and corn syrup as instructed, also added 1 1/2 oz pear liquor. A wonderful pear vanilla flavor!

I think the vanilla flavor is a bit overwhelming. Will make again with less vanilla.

Yes, it's way too sweet as written but with some modifications it was out of this world! I used 1/2 cup sugar and no other sweeteners, but still too sweet so I added a lot more lemon juice-maybe 4+ T. I also added a smidge more (Mexican) vanilla extract, refrigerated overnight and processed. It was even better the second day.

Way too sweet for our tastes, as is the norm with recipes from the US. Even 1/2 of the honey and sugar, and no corn syrup was too much. Hides the taste of the pears here, which were super sweet all by themselves. Our accessible fruit and veggies in Italy seem to be more flavorful on their own, so anyone using homegrown or farmers' market produce perhaps the same.

A touch of alcohol can smooth out sorbet a bit more (alcohol doesn't freeze and does not become grainy like other ingredients). I used a teaspoon of spiced rum in between Step 1 and Step 2 and I was amazed by the results. Feel free to use any alcohol you wish though.

My pears weren't very ripe and the vanilla came through a bit heavy on tasting while it was freezing. So, I added (while in the machine freezing) a teaspoon of lemon extract, the zest of one lemon, another teaspoon of lemon juice, and a dash of Cointreau. For some reason, the amendments made the pear flavor come through. It was served to rave reviews with everyone wanting the recipe.

I should've read others' comments first, as yes, the sorbet is very sweet (next time I'll not add the honey and only a little corn syrup as I've read that prevents the sorbet from getting ice crystals in the freezer). This time, however, I doubled the lemon and added more vanilla. Very good!

I didn't use the corn syrup or agave- which it seemed fine without. I have to agree with others, the recipe is super sweet. Next time I'm cutting down the water, adding one more pear, and may a smidge more vanilla as a personal preference. Seriously, WAY TOO Sweet.

I agree, too much sugar. Fruit is sweet enough on its own. All i used was about a tablespoon of honey, omitted all other sweeteners.