Pear and Blood Orange Sorbet

November 6th, 2019


I wish I could have asked you, when you first saw this picture, to close your eyes and try to guess what flavor the sorbet was. You would have guessed raspberry, wouldn’t you?  Or some other lovely pink fruit, grapefruit, perhaps?  But you would have been wrong.  The gorgeous pink color is from the juice of a blood orange, those deliciously red-colored oranges that are available now, in the middle of winter, for another few weeks at most.  So make this soon, or you’ll have to wait until next winter!

We all know by now how much I love my little ice cream maker.  But this sorbet took it to a whole new level — a combination of two of my favorite desserts!  Silky, smooth poached pears, and chilly, delicious ice cream.  Throw in the sweet tang of a blood orange, and you’re looking at a really fine dessert. 


I used pears from the farmer’s market, which are easy to find throughout the winter.  I buy them every week so I can have pear slices with cheese as a snack or light dinner, but this week, I wanted to do something a little bit different.  These pears were so ripe, I could almost have used them without poaching first, but I wanted to make sure all the flavors incorporated really well, and that the wine and syrup was all mixed up in the taste of the pears, so I poached them before pureeing them. 

What else can I say about this little sorbet except, go make it right now?  Go!


Pear and Blood Orange Sorbet

2 large bosc pears, peeled, cored, and cut into quarters
2 blood oranges
4 cups water
2/3 cups sugar
1/2 cup white wine

1. In a medium-size pot, heat water and sugar to a boil, and stir so that all the sugar dissolves.
2. Add the pears and white wine, and boil until reduced by about 2/3, then turn the heat down to a simmer.
3. When syrup is reduced and pears are fork-tender, remove pears and puree them in a food processor.
4. Squeeze the juice of the two blood oranges into the simmering syrup and water mixture.
5. Return the pear puree to the syrup, and stir until incorporated.
6. Remove the mixture from the stovetop, place into a heat-proof bowl and refrigerate until cooled completely (about 1 hour).
7. Place the cooled mixture in your ice cream maker and churn for about 40 minutes, or until sorbet is one large, somewhat firm lump. Freeze until ready to serve.

Makes about three cups of sorbet.

Last, but not least, I’m submitting the first picture to this month’s Click! photo competition.

Tags: desserts · food

32 responses so far ↓

  • 1 adele // Mar 17, 2008 at 9:18 am

    Wow. I think you’ve outdone yourself this time. 🙂

  • 2 Elle // Mar 17, 2008 at 9:48 am

    Oh, pears and cheese…one of my all time favorite snacks.  Pear and blood orange sorbet could soon BE my favorite snack!  I’m going to put the oranges on my list–I don’t know if I’ve seen them at my grocery store or not.  If not, there’s always the farmers market.  Either way, I’ll try to track them down and make this.  My ice cream maker has been gathering dust for the past few months.  It could use a workout.

  • 3 katy // Mar 17, 2008 at 9:48 am

    the whole recipe lasted all of about four hours in my freezer.  🙂

  • 4 Ann // Mar 17, 2008 at 10:15 am


    When I buy the ice cream maker (which I have been resisiting for years) and then try to figure out WHERE to out it, I will blame you.  🙂

    Really fabulous creation!

  • 5 Kristen // Mar 17, 2008 at 10:31 am

    Sounds yummy.

  • 6 NuJoi // Mar 17, 2008 at 10:42 am

    Looks wonderful.  I made vanilla ice cream yesterday.

  • 7 Kitt // Mar 17, 2008 at 11:36 am

    Looks lovely and sounds delicious. Do the pears make the sorbet feel a little gritty?

  • 8 Donald // Mar 17, 2008 at 12:19 pm

    I love blood oranges! Katy this looks really, really good. It’s a **** shame it don’t own an ice cream machine!

  • 9 katy // Mar 17, 2008 at 2:09 pm

    Kitt — I didn’t think so, as long as they’re poached so they’re really delicate.  BUT, you could always strain it before putting it into the ice cream maker, if you’re concerned about texture!

  • 10 Jessica // Mar 17, 2008 at 2:48 pm

    That sounds like a delicious combination. Wow I really need to go buy some blood oranges.

  • 11 Joy // Mar 17, 2008 at 4:18 pm

    Would you believe me when I say I’ve never tasted or held blood oranges?  Crazy!  Your sorbet recipe makes me want to hunt for some.

  • 12 Kiriel // Mar 18, 2008 at 12:55 pm

    What a gorgeous combination… the colour so pretty and I can imagine that the taste and texture would be lovely too.

  • 13 MyKitchenInHalfCups // Mar 18, 2008 at 10:09 pm

    Katy, you know this is not fair.  I even have the blood oranges, no pears.
    How about you share!
    That really looks like a wonderful combo!

  • 14 Laarni // Mar 19, 2008 at 7:33 am

    Interesting. I thought: tomatoes. hehehe.

    Hey. It’s my first time here. I’m subscribing to your rss feed now. Keep it up!

  • 15 katy // Mar 19, 2008 at 8:25 am

    Laarni — You must have read my mind, because tomato sorbet has been a to-do recipe of mine for months!

  • 16 Patricia Scarpin // Mar 19, 2008 at 9:52 am

    Summer is ending here, Katy, but I want this sorbet anyway!

  • 17 What do you know about Syrup Makers » Blog Archive » What others have been saying about syrup maker // Mar 19, 2008 at 1:45 pm

    […]… the syrup, and stir until incorporated. 6. Remove the mixture from the stovetop, place into a heat-proof bowl and refrigerate until cooled completely (about 1 hour). 7. Place the cooled mixture in your ice cream maker and churn for … […]

  • 18 katy // Mar 19, 2008 at 2:16 pm

    Patricia — The funny thing is that it seems like such a summer recipe, but blood oranges are in season here only in the middle to end of winter!

  • 19 Ayin // Mar 19, 2008 at 3:27 pm

    Tnx for visit my blog, even u don’t understand my language 😉

    I love sorbet in the summer day. Now in the winter time will like to enjoy my warm chocolate on my freezing hand hehe…
    In here blood orange very popular in easter holiday.

  • 20 bee // Mar 19, 2008 at 3:38 pm

    my word!! that is one spectacular sorbet.

  • 21 Susan from Food Blogga // Mar 19, 2008 at 4:58 pm

    Goodness knows I’ve eaten my share of blood oranges the past couple of months, but I never thought to pair them with pears. What a lovely combination this is, Katy.

  • 22 Annemarie // Mar 20, 2008 at 6:00 am

    How funny – I just made something *very* similar this weekend and posted about it last night! I really need an ice cream maker, though, since my sorbet wasn’t the same sort of creamy yours was.

  • 23 Simona // Mar 21, 2008 at 12:14 am

    Very interesting. I bought some blood oranges this morning, thinking I would like to make sorbet with them and see what color comes out. I agree with Susan: the combination with pears is quite interesting.

  • 24 What do you know about Syrup Makers » Blog Archive » Fast Friday links // Mar 21, 2008 at 12:32 pm

    […]… the syrup, and stir until incorporated. 6. Remove the mixture from the stovetop, place into a heat-proof bowl and refrigerate until cooled completely (about 1 hour). 7. Place the cooled mixture in your ice cream maker and churn for … […]

  • 25 Jaime // Mar 21, 2008 at 11:26 pm

    you are killing me!!

  • 26 Susan // Mar 24, 2008 at 9:51 am

    With that soft color, I would have thought pink grapefruit or strawberry kiwi.  Nicely creative combo.  I love pears.  They are so reliable any time of year.

  • 27 expatchef // Mar 24, 2008 at 12:05 pm

    The recipe carnival is up at Expatriate’s Kitchen. Thanks for participating.

  • 28 Meredith // Mar 28, 2008 at 4:37 pm

    What a gorgeous sorbet!  I just got an ice cream maker and think this would make a nice inaugural treat.

  • 29 jugalbandi » CLICK: Metal. The winners are … // Apr 7, 2008 at 1:23 pm

    […] @ Curry In Kadai Ore to the fore @ Curiously strong…. Pear and Blood Orange Sorbet @ Sugarlaws Apple Cutter @ Simple Indian Food A treasured spoon @ Amma’s special My fork @ Rak’s […]

  • 30 Tarah // Apr 19, 2008 at 5:19 pm

    Sounds and look delicious!

  • 31 chriesi // Apr 20, 2008 at 6:07 am

    Mmm delicious!

  • 32 10 rules of summer {guest post} | // Jul 8, 2011 at 4:43 pm

    […] 3.  Even cheap ice cream tastes great by the pool in the sun. Or make your own. […]

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