Rosemary pear sorbet

Coconut-free dessert options take a little more looking to find, so when one comes together this simply, it earns a permanent place in the rotation. Four ingredients: soft pears, a little water, a modest touch of honey, and 1 sprig of rosemary doing quiet, savory work in the background.

Pears are gentle and bring soluble fiber, which feeds the work already happening in the gut, and they are a source of vitamin C. The rosemary is what makes this feel grown-up rather than merely sweet. It steeps into the pears as they soften and leaves behind a faint, herbal note that keeps the whole thing from going flat.

Minimally processed fruit has a real place on a healing plate. A cold, bright dessert like this one is simply good food, made simply, and it is worth having on a hot afternoon whenever you want it.

Ingredients

• 4 large Bartlett pears (or 5 small), peeled and chopped
• 1/2 cup water
• 1/2 tablespoon honey
• 1 sprig fresh rosemary, 3 to 4 inches

Method

Put the peeled, chopped pears in a small pot with the water and honey. Submerge the rosemary sprig in the liquid. Simmer gently for about 10 minutes, until the pears are soft. Cover and let the mixture cool.

Remove the rosemary sprig. Blend the pears smooth, about 20 seconds, then chill the puree thoroughly.

Churn the chilled puree in an ice cream maker. Serve it soft straight from the machine, or transfer it to the freezer for about an hour for a firmer scoop.

No ice cream maker: pour the chilled puree into a shallow dish, freeze it, and scrape it with a fork as it sets, treating it as a granita. The texture is icier and just as good.

*Adapted from a-squirrel-in-the-kitchen*

*Lower-sugar note: the sugar here is the pears, not added sweetener. For a lighter serving, use a smaller portion, or blend in a splash of water or coconut milk to stretch the batch so each serving carries less.*