Pear Sorbet with Cardamom and Vanilla

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.

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Jacques Pépin’s Eggs Jeannette

I was reading Jacques Pépin’s The Apprentice when I first read about eggs Jeannette. Named after his mother and a tribute to his childhood, they are essentially deviled eggs pan-fried and served with a mustard dressing.

Frying the deviled eggs stuffed side down, a slight crispiness is developed that is similar to the crisp edges of a fried egg. The whole time in my head as I made these, Jacques Pépin’s declarative “beautifully browned” rang through my head. That means that you can make these suited to your taste, with varying degrees of browned doneness.

Here is a video of him making eggs Jeannette with his daughter Claudine: (one who watches him can’t help but like him immediately – I did!)

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Lemon Ice

Not quite a sorbet, not quite ice cream…this lemon ice is somewhere in-between. Since I saw it in the July/August issue of Everyday Food, I wanted to try and make it. This will make the second frozen treat in a row since I last posted and I hope that’s okay, although with the heat we’ve all been having I’m sure no one is complaining.

The original recipe uses sugar and raw egg whites. As usual, I substituted the sugar with honey and instead of using pasteurized egg whites (as it was suggested) I made a syrup with the honey and water as if making meringue, the heat from the syrup effectively cooking the egg whites. When I first made it, I wasn’t sure if it would work since I couldn’t seem to fold the egg whites into the lemon juice; they made two layers. I hoped for the best and thankfully it did work out.

The result? A lovely frozen dessert that has a bright, full lemon flavour and is made light by the inclusion of the beaten egg whites. My family, who all tried it, loved it and needless to say, it didn’t last long.

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