Lucy M. My kitchen smelled like warm ginger and pears one autumn afternoon when I decided to experiment with what I had. Pears were softening on the counter, fresh ginger sat nearby. I poached them together gently, letting the ginger’s heat warm through the pear’s sweetness. Once cooled, I churned everything into something that tasted like autumn made cold. The brightness surprised me. Ginger wasn’t overpowering, just present enough to add complexity to each spoonful.
Making it requires patience more than skill. Pears go into a pan with sliced fresh ginger and a little water. Everything simmers until tender and flavors merge. I strain out the ginger, cool the mixture, then churn it into silky sorbet. Without a machine, I freeze it in shallow dishes, stirring hourly until grainy and scoopable. The spice deepens as it freezes.
It appears on evenings when I want something refreshing yet warming. People eat it thoughtfully, noticing how the ginger unfolds on their tongue. There’s sophistication without any fussing involved.
Why You’ll Love this Mary Berry Pear and ginger sorbet
If you’re craving a dessert that’s both elegant and simple, you’ll adore this pear and ginger sorbet. I love how it balances delicate pear flavor with warming ginger spice, creating something truly sophisticated yet refreshingly lively.
What sets this recipe apart is its simplicity. You’ll poach fresh pears in a sugar syrup, then freeze the purée without fussy churning. The crystallized ginger adds complexity and a pleasant bite that prevents the sorbet from tasting one-dimensional.
I appreciate that it’s naturally dairy-free and suitable for various dietary preferences. The egg whites create an airy, smooth texture that melts beautifully on your tongue. It’s perfect for dinner parties or quiet evenings when you want something special without excessive effort.
What Ingredients are in Mary Berry Pear and ginger sorbet?
This elegant sorbet requires just a handful of quality ingredients that work together to create a sophisticated frozen dessert. The recipe relies on fresh pears as its star ingredient, combined with a simple sugar syrup base and the warming notes of crystallized ginger. Egg whites are crucial for achieving that signature smooth, airy texture that makes this sorbet so memorable.
Ingredients:
- â…“ cup (90g) granulated sugar
- 1 tablespoon lemon juice
- 1½ pounds (675g) pears, peeled and cored
- 1 piece of crystallized ginger, finely chopped
- 2 egg whites
- Pieces of crystallized ginger to decorate
How to Make this Mary Berry Pear and ginger sorbet
- Begin by creating the sugar syrup base, which forms the foundation of this elegant dessert. Combine ⅓ cup (90g) granulated sugar with ½ pint (300ml) water and 1 tablespoon lemon juice in a saucepan.
- Heat the mixture gently, stirring occasionally, until the sugar completely dissolves. Once dissolved, bring the syrup to a boil.
- Add 1½ pounds (675g) peeled and cored pears to the boiling syrup and reduce the heat to a gentle simmer.
- Poach the pears for 20–25 minutes until they become completely tender, basting them occasionally with the sugar syrup to guarantee even cooking and flavor absorption.
- Once the pears are tender, remove the saucepan from heat and allow the mixture to cool completely. This cooling step is essential for both food safety and texture.
- Once cooled, transfer the pears and syrup to a food processor and purée until smooth and uniform. Stir in 1 piece of crystallized ginger, finely chopped, to infuse the sorbet with its characteristic warming spice.
- Pour the pear and ginger mixture into a freezerproof container.
- From this point, follow the Lime Sorbet recipe method for freezing and churning instructions to achieve the signature smooth, airy texture.
- The incorporation of 2 egg whites during the freezing process will create the light, fluffy consistency that characterizes Mary Berry’s sorbets.
- Before serving, decorate individual portions with additional pieces of crystallized ginger for both visual appeal and an extra burst of ginger flavor.
Mary Berry Pear and Ginger Sorbet Recipe
Ingredients
Method
- Begin by creating the sugar syrup base, which forms the foundation of this elegant dessert. Combine ⅓ cup (90g) granulated sugar with ½ pint (300ml) water and 1 tablespoon lemon juice in a saucepan.
- Heat the mixture gently, stirring occasionally, until the sugar completely dissolves. Once dissolved, bring the syrup to a boil.
- Add 1½ pounds (675g) peeled and cored pears to the boiling syrup and reduce the heat to a gentle simmer.
- Poach the pears for 20–25 minutes until they become completely tender, basting them occasionally with the sugar syrup to guarantee even cooking and flavor absorption.
- Once the pears are tender, remove the saucepan from heat and allow the mixture to cool completely. This cooling step is essential for both food safety and texture.
- Once cooled, transfer the pears and syrup to a food processor and purée until smooth and uniform. Stir in 1 piece of crystallized ginger, finely chopped, to infuse the sorbet with its characteristic warming spice.
- Pour the pear and ginger mixture into a freezerproof container.
- From this point, follow the Lime Sorbet recipe method for freezing and churning instructions to achieve the signature smooth, airy texture.
- The incorporation of 2 egg whites during the freezing process will create the light, fluffy consistency that characterizes Mary Berry’s sorbets.
- Before serving, decorate individual portions with additional pieces of crystallized ginger for both visual appeal and an extra burst of ginger flavor.
Notes
Mary Berry Pear and ginger sorbet Substitutions and Variations
Since you’ve mastered the classic pear and ginger combination, you can easily adapt this recipe to suit your preferences and what’s available in your kitchen. Try substituting pears with ripe peaches, apricots, or plums for different flavor profiles. If crystallized ginger isn’t on hand, fresh ginger works wonderfully—just add it during poaching and strain before freezing. You can enhance the sorbet with complementary spices like cinnamon or cardamom, or introduce citrus notes by replacing lemon juice with lime or orange. For a less sweet version, reduce the sugar to ¼ cup. If you prefer a creamier texture, blend in a splash of coconut milk before freezing. These adjustments keep the recipe flexible while maintaining its invigorating character.Mary Berry Pear and ginger sorbet Substitutions and Variations
Since you’ve mastered the classic pear and ginger combination, you can easily adapt this recipe to suit your preferences and what’s available in your kitchen. Try substituting pears with ripe peaches, apricots, or plums for different flavor profiles.
If crystallized ginger isn’t on hand, fresh ginger works wonderfully—just add it during poaching and strain before freezing. You can enhance the sorbet with complementary spices like cinnamon or cardamom, or introduce citrus notes by replacing lemon juice with lime or orange.
For a less sweet version, reduce the sugar to ¼ cup. If you prefer a creamier texture, blend in a splash of coconut milk before freezing. These adjustments keep the recipe flexible while maintaining its invigorating character.
What to Serve with Mary Berry Pear and ginger sorbet
A pear and ginger sorbet‘s bright, spiced flavor pairs beautifully with both light and indulgent desserts. I’d recommend serving it alongside delicate shortbread cookies or buttery madeleines to complement its invigorating nature.
For a more decadent pairing, consider it as a palate cleanser between courses at a dinner party, or serve it after rich desserts like chocolate cake or creamy cheesecake.
You can also feature the sorbet as part of a dessert platter with fresh fruit, such as sliced pears or raspberries. If you’re feeling adventurous, pair it with spiced ginger biscuits or gingerbread for a harmonious flavor combination.
The sorbet’s cooling properties make it ideal for summer gatherings, where it’ll revitalize guests between heavier courses.
Final Thoughts
Whether you’re serving this sorbet alongside delicate cookies or using it to revive your palate between courses, you’ve got a versatile dessert that’ll impress any gathering. I find that Mary Berry’s recipe strikes the perfect balance between the natural sweetness of pears and the warming spice of ginger, creating something truly memorable.
What I appreciate most is how accessible this recipe is. You don’t need fancy equipment or obscure ingredients—just quality pears, basic pantry staples, and a food processor. The crystallized ginger adds visual appeal and authentic flavor that elevates the sorbet beyond ordinary.
Make this when pears are in season for the best results. You’ll discover it’s an elegant, rejuvenating dessert that feels special without requiring hours in the kitchen.
