On Monday I published prototype recipe (nothing else, not even a picture) for a pear sorbet. At the end of the week, I’m bringing to you now the proper recipe. This pear sorbet has the flavours of cardamom and vanilla – and goes really well with white chocolate (more on that later).
To give a brief recap of what happened, my finger accidentally slipped across the publish button when I was using the WordPress iOS app. I often use my iPad as a computer and use the WordPress app to compose posts and revise them until they’re ready for publishing, including formatting code. I even upload images to insert in posts with the app after I’ve edited them with Snapseed and saved to my camera roll. (I will also use the WP app on my iPod touch, but generally for when I’m more on the go.) I also approve and respond to comments with the app. Basically, most of my blogging is done on mobile. I think it will be even more so now since WordPress rolled out the newest app update that basically includes everything.
I decided to poach the pears after reading a recipe for a poached pear sorbet in Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer. Originally I was just going to blend all the ingredients together, but poaching allows the pears to become infused with the cardamom and other ingredients. The pear juice made from poaching is also equally tasty. The recipe for this pear sorbet that I’m sharing now has been developed slightly further than the one accidentally leaked earlier this week.
