Tuesday, October 9, 2012

Vegan Pear Gelato. Gluten-free.

A coworker of mine recently gave me an entire plastic grocery sack full of pears. The thing about pears is they have such a limited ripened period that you really have to keep a close eye on them. I finally noticed them becoming ripe about a week after receiving the bag, and knowing that I only had a short window of time before they became too ripe and therefore inedible, I decided to make gelato.

We've been having some wonderfully warm weather, even as the seasons have changed, so making an iced dessert wasn't out of the question. As I've said many times, I'm a fan of ice cream throughout the year, no matter what the weather, so I would probably make and eat this in December.

Anyway, it's lovely to make a somewhat nontraditional dessert with this seasonal fruit. It's a bit sweet, tart, and goes down smoothly. It's the perfect midday treat.

Vegan Pear Gelato
Dairy-, soy-, gluten- and nut-free, vegan

2 pounds fresh pears, cut into 1/2" pieces
1 c. cold water
2 T. freshly squeezed lemon juice
1 1/2 c. evaporated cane juice
1 c. refrigerated full-fat coconut "cream" (from the top of the can)


  1. Put the pears, water, lemon juice and sugar into a food processor and process until liquified and smooth. 
  2. Whip the coconut "cream" until slightly thickened. Put the cream into the bowl with the pear mixture and mix until thoroughly blended. 
  3. Freeze according to your ice cream maker's instructions.

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