Charred Pear Sorbet with Goat Cheese "Snow"

Name: Charred Pear Sorbet with Goat Cheese "Snow"
Prep time: 1 h
Cook time: 4 h 20 min
Total time: 5 h 20 min
Yield: 6 servings
Ingredients: 4 ounces fresh goat cheese, crumbled; ½ teaspoon kosher salt; 4 whole large Bosc pears, unpeeled, halved; 4 whole juniper berries; 2 whole large egg whites; ⅓ cup powdered sugar; 1 piece A spice mill

An elegant dessert combining charred Bosc pears made into a smooth sorbet, topped with juniper-scented meringue and a delicate snow of frozen goat cheese. The contrast of sweet, smoky pears with tangy goat cheese creates a sophisticated flavor profile.

6 servings

17 hr 33 min

Published October 4, 2025

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Ingredients

•4 ounces fresh goat cheese, crumbled
•½ teaspoon kosher salt
•4 whole large Bosc pears, unpeeled, halved
•4 whole juniper berries
•2 whole large egg whites
•⅓ cup powdered sugar
•1 piece A spice mill

Cooking Instructions

1.
Using an electric mixer on high speed, beat goat cheese and salt in a small bowl until creamy; gradually beat in 1/2 cup water. Transfer to a shallow baking dish, cover, and freeze for at least 6 hours. DO AHEAD: Ice can be made 1 week ahead. Keep frozen.
360 min
2.
Cook pears in a dry cast-iron skillet over medium heat, turning occasionally, until well charred and just softened, 15-20 minutes. Let cool. Core, coarsely chop, and transfer to a food processor; purée until smooth. Transfer purée to a medium bowl and freeze until completely solid, at least 6 hours. DO AHEAD: Pear sorbet can be made 1 week ahead. Keep frozen.
380 min
3.
Preheat oven to 170°F. Toast juniper berries in a small, dry skillet over medium heat, stirring often, until fragrant, about 3 minutes. Let cool. Finely grind in spice mill.
3 min
4.
Using an electric mixer on medium speed, beat egg whites in a medium bowl until frothy. With motor running, gradually beat in powdered sugar. Increase speed to high; beat until stiff peaks form, 8-10 minutes. Fold in juniper. Spread meringue in a thin layer on a silicone baking mat or parchment paper-lined large baking sheet.
10 min
5.
Bake until meringue is completely hard and dry in the center, about 4 hours. Let cool, then break into large pieces. DO AHEAD: Meringue can be made 2 days ahead; store airtight at room temperature.
240 min
6.
Let pear sorbet sit at room temperature until soft enough to scoop, about 1 hour. Spoon sorbet onto plates and top with meringue pieces. Using a fork, scrape goat cheese until it forms powdery snow; sprinkle over meringue.
60 min

Charred Pear Sorbet with Goat Cheese "Snow"

6 servings

17 hr 33 min

Published October 4, 2025

Be the first to rate this recipe

Cooking Instructions

Using an electric mixer on high speed, beat goat cheese and salt in a small bowl until creamy; gradually beat in 1/2 cup water. Transfer to a shallow baking dish, cover, and freeze for at least 6 hours. DO AHEAD: Ice can be made 1 week ahead. Keep frozen.

360 min

Cook pears in a dry cast-iron skillet over medium heat, turning occasionally, until well charred and just softened, 15-20 minutes. Let cool. Core, coarsely chop, and transfer to a food processor; purée until smooth. Transfer purée to a medium bowl and freeze until completely solid, at least 6 hours. DO AHEAD: Pear sorbet can be made 1 week ahead. Keep frozen.

380 min

Preheat oven to 170°F. Toast juniper berries in a small, dry skillet over medium heat, stirring often, until fragrant, about 3 minutes. Let cool. Finely grind in spice mill.

3 min

Using an electric mixer on medium speed, beat egg whites in a medium bowl until frothy. With motor running, gradually beat in powdered sugar. Increase speed to high; beat until stiff peaks form, 8-10 minutes. Fold in juniper. Spread meringue in a thin layer on a silicone baking mat or parchment paper-lined large baking sheet.

10 min

Bake until meringue is completely hard and dry in the center, about 4 hours. Let cool, then break into large pieces. DO AHEAD: Meringue can be made 2 days ahead; store airtight at room temperature.

240 min

Let pear sorbet sit at room temperature until soft enough to scoop, about 1 hour. Spoon sorbet onto plates and top with meringue pieces. Using a fork, scrape goat cheese until it forms powdery snow; sprinkle over meringue.

60 min