Asian Pear Sorbet

Worst picture to date...but do you trust me?

Quick!  Do you have five minutes?  Do you have an ice cream maker?  Do you have some Asian pears to spare (you know, from that huge box your Korean guests brought over that one time)?  Can you use a paring knife?

Because if you answered yes to any of those questions (yes, any, even one of them) - you need to pay attention.  If you don't have an ice cream maker, use a popsicle mold, or a dixie cup with popsicle sticks, or even an ice cube tray with toothpicks.  Asian pears are cheap and all over the place, and you only need two.  If you hate peeling fruits, just skip it.  If you don't have five minutes, I really can't believe you seeing as you're reading this right now.  So...ha!  You're all out of excuses.

Just to give you a picture of how ridiculously easy this is, I got back from lunch with my parents (2:00), tried on some Warby Parker glasses in the bathroom (2:05), washed, peeled, cored, and diced two pears (2:10), threw them in the blender with a couple globs of honey (still 2:10), blasted that thing on high until silky smooth (2:11), transferred it to my chilled ice-cream maker bowl, and churned it on (ha! ha!) until it became a snowy, silky, refreshing dessert that was good enough to interrupt my parents' naps (2:30).  Then I attempted to take some really horrible beauty shots with my camera, served my mom her sorbet, who asked, "Are you going to put this on your blog?", to which I responded "Duh" and took my computer out to the living room and now we're here (2:51).  Fastest. Post. Ever.

Asian Pear Sorbet
Serves 3

2 medium asian pears (or one HUGE one will do), peeled, cored, and diced
2 teaspoons honey

Place ingredients in blender and blend on the highest speed for about 30 seconds, until the mixture is very, very smooth.  Taste mixture and add more honey if needed (the mixture should be just sweeter than your liking, so when it's frozen and your taste buds are a little numbed it'll taste the way you want).  Pour into chilled ice cream bowl (or popsicle mold, or ice cube tray) and churn until it reaches a thick, snowy, sorbet-y consistency.  You can't overchurn sorbet, so just do it until it's the consistency you want to eat it at.  Serve immediately, or store in the freezer for up to a couple of hours - if you wait until the next day, it'll be icy and hard.  Then again, I doubt you'll have that problem.