PEAR SORBET
The pear is one of the most popular fruits, used ever since ancient times, and there is an infinite number of varieties. Some stand out for their notable organoleptic properties. We like the Williams variety in the summer, while in the winter we use the Passagrassana, which brings to mind pleasant memories of childhood.
Special concentrations of weak organic acids such as malic and citric acid determine the degree of acidity and fragrance of the fruit, forming the distinctive character of this wonderful winter pear, capable of enthralling the lovers of our sorbets.

Interesting combinations with "crema", cocoa and rum, armagnac ice-creams or simply with unsugared whipped cream.
 
 
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