26 March 2025

Frozen Pear Sorbet Cups

Name: Frozen Pear Sorbet Cups
Prep time: 30 min
Cook time: 10 min
Total time: 3 h
Yield: 8
Ingredients: 8 pieces Conference pears (tops removed and lightly hollowed); 210 g Superfine sugar; 55 g Glucose powder; 2 g Super neutrose; 210 g Water (heated); 250 g Pear pulp; 15 g Williamine (pear eau-de-vie); Reserved pear flesh (from hollowing the pears)

RecipeShare Test Kitchen

Conference pears hollowed and filled with silky pear sorbet—light and naturally sweet. A make-ahead frozen fruit dessert.

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Frozen Pear Sorbet Cups

These pear sorbet cups use hollowed pears as the serving shell for a pear-based sorbet with a small amount of pear eau-de-vie. The dessert stays light and works well as a make-ahead fruit course.

Sorbet Base

The sorbet is made with pear pulp, reserved pear flesh, sugar, glucose powder, super neutrose, water, and Williamine. The stabilizers help the texture stay smoother after churning and freezing.

Pear Shells

Freezing the pear shells before filling helps the sorbet hold its shape and keeps the dessert cold for longer once plated.

Serving Notes

These pear sorbet cups can be served plain or with a crisp cookie if you want extra texture. The tops can be added back before serving if you want the fruit shape to stay more intact.

Tips

Freeze the pear shells well before filling
Use ripe pears with good aroma
Omit the alcohol or replace it with pear liqueur if needed

Frozen Pear Sorbet Cups

RecipeShare Test Kitchen

Conference pears hollowed and filled with silky pear sorbet—light and naturally sweet. A make-ahead frozen fruit dessert.

Prep Time

30 mins

Cook Time

10 mins

Total Time

180 mins

Servings

Chef's Tips

Freeze the pear shells long enough so the sorbet doesn’t melt on contact.
Use fully ripe pears for maximum natural sweetness.
Williamine can be replaced with pear liqueur or omitted for an alcohol-free version.

Tools Used

KnifeSpoonSaucepan Immersion Blender Ice Cream MakerFreezer-safe Container

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Ingredients

Scale

USMetric

Scale

Pear Shells

8 pieces Conference pears - tops removed and lightly hollowed

Instructions

Prepare Pear Shells

1
Slice the tops off the pears at three-quarters of their height.
2
Scoop out seeds and a little flesh; reserve the flesh.
3
Freeze the pear shells and tops for 2 hours.

Make Pear Sorbet

1
Heat the water in a saucepan.
2
Mix sugar, glucose powder and super neutrose, then sprinkle into the hot water.
3
Bring to a boil, then transfer to a container and chill for 2–3 hours.
4
Add pear pulp, Williamine and reserved flesh, then blend until smooth.
5
Churn in an ice cream maker for 10–15 minutes.
6
Transfer to a cold bowl and freeze for 2 hours.

Assembly

1
Pipe the frozen sorbet into the chilled pear shells using a large plain tip.
2
Replace the tops and serve immediately.

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Nutrition Facts

Serving Size: 1 filled pear cup

Calories 165

% Daily Value*

Total Fat 0.2g0%

Saturated Fat 0g0%

Trans Fat 0g

Cholesterol 0mg0%

Sodium 3mg0%

Total Carbohydrates 42g15%

Dietary Fiber 4g14%

Sugars 36g

Protein 0.5g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Frozen Pear Sorbet Cups

These pear sorbet cups use hollowed pears as the serving shell for a pear-based sorbet with a small amount of pear eau-de-vie. The dessert stays light and works well as a make-ahead fruit course.

Sorbet Base

The sorbet is made with pear pulp, reserved pear flesh, sugar, glucose powder, super neutrose, water, and Williamine. The stabilizers help the texture stay smoother after churning and freezing.

Pear Shells

Freezing the pear shells before filling helps the sorbet hold its shape and keeps the dessert cold for longer once plated.

Serving Notes

These pear sorbet cups can be served plain or with a crisp cookie if you want extra texture. The tops can be added back before serving if you want the fruit shape to stay more intact.