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Honey-Pear Sherbet
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Recipe Information
Tamara Rabe

  • 1 envelope unflavored gelatin
  • 1/4 cup (60 ml) cold water
  • 1 cup (225 ml) chopped, peeled pear
  • 1/3 cup (80 ml) pear nectar
  • 2 cups (475 ml) buttermilk
  • 3/4 cup (175 ml) honey
  • 1 tsp (5 ml) vanilla
  • 1 egg white
  • 2 tbsp (30 ml) sugar
  • Combine gelatin and cold water, let stand 5 minutes.
  • Cook and stir over medium heat until gelatin dissolves.
  • In blender, combine chopped pear and nectar. Cover and blend until smooth.
  • Combine gelatin mixture, pear mixture, buttermilk, honey, and vanilla.
  • Pour into 8x8x2 inch pan, cover and freeze for 4 hours.
  • Beat egg white until soft peaks form; gradually add sugar, beat until stiff peaks form.
  • Break frozen mix into chunks, turn into a chilled mixer bowl.
  • Beat with electric mixer until fluffy.
  • Fold in egg white.
  • Return mix to cold pan.
  • Cover and freeze.

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