Pear Sorbet with Spumante

The creamy texture of ripe pears makes for a particularly luscious sorbet. The addition of sparkling wine poured on top makes it an elegant summer treat. Pear Sorbet with Spumante.

Pear Sorbet with Spumante 

Print This Recipe Total time Yield 12Source Adapted from Eating LocalPublished


  • 3 pound ripe pears such as comice
  • ¼ cup water
  • 1½ cup sugar
  • ¼ cup fresh squeezed lemon juice
  • 2 tablespoon brandy
  • spumante or other sparkling wine (as needed)


Peel the pears, then quarter them lengthwise and remove the core. Cut into large chunks and add them along with the water to a large sauce pan. Bring to a simmer over moderate heat; cook until tender, about 10 minutes.

Let the pears cool some then transfer them to a food processor and puree until smooth. Add the sugar, lemon juice and brandy and puree until well-combined and the sugar completely dissolved. Transfer to a bowl and refrigerate until well-chilled.

Freeze the puree in an ice cream maker according to manufacturers directions. The alcohol will keep the mixture from completely freezing hard. Scrape the mixture into a shallow bowl or tray. Cover and freeze at least 30 minutes, preferably overnight.

To serve: Scoop the sorbet into stemmed glasses. Top each portion with spumante or sparkling wine to taste. Serve immediately.