About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Pear and Pecorino Ravioli | Main | Roasted Pear Salad with Gorgonzola and Prosciutto »

Pear Amaretto Sorbet

By Kim

I had grand visions on this dish. First I was thinking some sort of pear galette, then I thought something savory, maybe with blue cheese... In the end though, I went with something simple (sorry holiday hectics is getting to me), and nothing is simpler than another sorbet!

I knew I wanted something with pear and almond so had Chris pick up some almond paste at the market but never having worked with almond paste, it occurred to me (without opening the container) that it might give the sorbet a ... chalky ... pebbly consistency that I didn't want, so I decided to use Amaretto instead (hey who doesn't like booze in their dessert?).

Next I wondered about what liquid to use. It was a toss up between water or the one cup of apple cider I had left in the refrigerator. I opted for the cider but now I wish I had done the water (or maybe some white grape juice) because Sammi (that's my daughter. Have I mentioned her?) and I both think that the apple flavor may have overpowered the pear flavor a tad.

Last decision, when and how much amaretto to use? I decided to put it in with the pears during cooking, thinking maybe, the alcohol would cook off and leave me with just that almond flavor. Unfortunately, the alcohol did cook off and with it a lot of that lovely almond flavor. So I added another two tablespoons before I put it in the ice cream maker. The recipe below reflects the actual two tablespoons you will need (rather than the four I used).

Oh, and one more note on the sugar, I used half a cup. I think next time I'll use only a third a cup (if I use a juice as the liquid) because it was just a tad too sweet for me.

Other than that, I'll definitely make this again!

Pear Amaretto Sorbet


  • 5 small to medium pears (about 2 lbs), peeled and chopped
  • 1/2C SUGAR (I will use less next time)
  • 1C apple juice/cider
  • 2T amaretto (I'm counting this as almond in the list baby)
  • large pinch of ground CINNAMON


  • Put all the ingredients except 2T amaretto into a pot. Bring to a boil and cook until pears are tender.
  • Puree the ingredients until smooth in a food processor or blender and chill 8 hours or overnight.
  • Mix the 2T amaretto into the puree.
  • Put into the ice cream maker according to manufacturer's directions.
  • Freeze.

Ta dah!

Pear Amaretto SorbetSorry for the image quality. Must remember to not take pictures using my iPhone after beer dinners

For my Weight Watcher peeps, apologies, I forgot to weigh the final product before we ate it. I'm going with 2 points plus per small scoop (i.e., don't pack it in there).

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Comments (3)


LOL, phones don't take the best pictures without the influence of beer. I'm surprised this one is as good as it is with the beer involved.

I was hoping someone would make a frozen dessert with the pears.

Love all the thought that went into the decisions for this sorbet!! The color of it in the photo is just beautiful...for some reason I was thinking it would be a different color, so was nice to see it finished. I've never worked with pears in ice cream or sorbet, so need to give this a try.

This sounds really good, and I bet the Amaretto is really good in it. Let's see, I have pears, do I have any Amaretto around?

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This page contains a single entry from the blog posted on December 2, 2011 6:00 AM.

The previous post in this blog was Pear and Pecorino Ravioli .

The next post in this blog is Roasted Pear Salad with Gorgonzola and Prosciutto.

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