Warren Pear Champagne Sorbet by Lynn Coddington

Lynn Coddington whipped up this delicious sorbet using Warren pears. There is active alcohol in this recipe so it may not be suitable for children or those with sensitivities. The champagne is far from overwhelming in the finished product, with the sweetness of the Warren pear truly shining in this silky sorbet. Lynn’s instructions are detailed and thorough to accommodate any skill level in the kitchen.


Warren Pear Champagne Sorbet by Lynn Coddington

You will need:

  • An ice cream maker
  • 3 cups dry champagne
  • 1/2 to 3/4 cups sugar, depending on sweetness of pears
  • 1 inch piece of vanilla bean
  • 2 – 2″x1/2” strips of Meyer lemon peel
  • 3 cups Frog Hollow Farm Warren pears
  • juice from 1 Meyer lemon

Combine 2 cups of the champagne (it’s okay if it’s flat), the sugar, vanilla bean, and lemon peel in a small saucepan. Reserve the remaining cup of champagne. Bring the mixture in the pan to a boil over medium heat, stirring occasionally. Boil for five minutes. Remove from heat and set aside. (Editor’s note: Brix testing Frog Hollow Warren pears against other pears in local high-end grocery stores showed the Warren to in some cases be twice as sweet, so if you are using a standard pear, you will want to taste test a slice and likely increase the sugar for this recipe.)

To make the pear puree, juice the lemon into a medium-sized heavy saucepan. Be sure to strain out the seeds. Peel, quarter, core and cut into chunks four to five ripe Frog Hollow Farm Warren pears. Place them in the saucepan with the lemon juice. Stir the pears to coat with lemon juice as you add them so they won’t discolor.

Cover the pan with a lid and cook over medium high heat until the pears boil. Reduce heat to low and continue cooking until the pears are tender when pierced with a fork, about five minutes. Put the fruit through the medium blade of a food mill for the best texture. You can also puree it in a blender or food processor.

A warren pear and champagne sorbet made from warren pear puree.

Remove the vanilla bean and the lemon peel from the champagne syrup. Mix the syrup and the pear puree together with the reserved cup of champagne and chill until cold. (You can hasten chilling by placing the mixture in the pan or a bowl over a bigger bowl filled with ice water.) When the mixture is cold, freeze as directed in your ice cream maker. Makes 1 ½ – 2 quarts.

If your ice cream freezer isn’t really cold, or the mixture isn’t completely cold when you start processing, the sorbet may turn out slushy because of the alcohol content. Just put it in the freezer for a couple of hours and it should firm up. To serve, the sorbet should be firm enough to hold a soft scoop for several minutes at room temperature, but not rock hard.

Serve in martini glasses or espresso cups with a sprig of lemon mint or a twist of lemon peel and maybe an extra splash of ice-cold champagne.


Photo on this page by Lynn Coddington. Used with permission.


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