Cooking Classes


Pear Sorbetto with Maple Walnut Brittle

It is Easter weekend but hardly spring like. It is two steps forward and one step back with our snowy weather. Yesterday the snow was melting and the water was running. Today there are big soft snowflakes gently falling to cover the accomplishments of yesterday's sunshine.

Such is life on the prairies. Spring will be here when it is ready. Until then we have to make lemonade... er... I mean... pear sorbetto. I used BC pears that I put away in my freezer from last season. This dessert was prepared for a dinner guest with a lot of dietary restrictions. I like a little crunch with my meal and this Maple Walnut Brittle is satisfying.

Maple Walnut Brittle

1/4 c. cane sugar
1/4 c. dark maple syrup
1/4 c. light corn syrup
3/4 c. chopped walnuts
1/2 tsp. vanilla
1/4 tsp. baking soda

Prepare a baking pan by lining with parchment paper.

Melt sugar and syrups over medium heat until it reaches 300F (hard crack stage). Add walnuts and vanilla and stir. Add baking soda and mix thoroughly. Pour onto prepared baking sheet spreading as thinly as possible, and cool. Break into small irregular pieces.

Pear Sorbetto      adapted from Jamie Oliver

  • 1/4 c cane sugar
  • 1/4 c water
  • 2 c. soft pears, peeled, quartered and cores removed
  • juice and zest of 1/2 lemon
  • 1 tbsp. vodka, or to taste

  • Bring sugar and water to the boil, then reduce the heat and simmer for 3 minutes. Add pears and, unless they're super soft, continue to simmer for 5 minutes. Remove from the heat, leave to one side for 5 minutes, then add the lemon juice (minus the pips) and zest. Pour everything into a food processor and whiz to a purée, then push the mixture through a coarse sieve into the dish in which you want to serve it.

    Add the vodka, stir, and taste. The vodka shouldn't be overbearing or too powerful – it should be subtle and should work well with the pears. However, different brands do vary in strength and flavour, so add to taste. Be careful though, if you use too much alcohol the sorbet won't freeze. Put the dish into the freezer and whisk it up with a fork every half-hour – you'll see it becoming pale in colour. After a couple of hours it will be ready. The texture should be nice and scoopable. Delicious served with delicate crunchy biscuits.

    PS This sorbet will last in the freezer for a couple of days – after that it will crystallize.


    1. I'm going to try both of these!!!

    2. je n'ai jamais préparé le sorbet mais le tien a l'air extra à essayer
      joyeuses pâques

    3. Maple walnut has always been my favourite ice cream, although I am not sure that lemon curd or salted caramel might trump it these days. Pair it with another of my favourites pear!!


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