• 3 pears
• 400 g (14 oz) tinned lychees in syrup
• 150 g (5½ oz) caster (superfine) sugar
• 150 ml (5 fl oz) saké

Special equipment:

• Ice cream maker

PEEL AND DICE THE PEARS. Drain the lychees.

COMBINE THE SUGAR AND 300 ML (10½ FL OZ) OF WATER IN A SAUCEPAN. Add the pears and bring to the boil. Gently stew the pears for about 20 minutes before leaving them to cool completely.

DRAIN THE COOKED PEAR, THEN PUREE IT IN A BLENDER, ADDING HALF THE LYCHEES AND THE SAKÉ. Adjust the consistency of the fruit purée by adding a little lychee syrup and/or pear poaching syrup.

TRANSFER THE MIXTURE TO THE BOWL OF THE ICE CREAM MAKER AND START THE CHURN CYCLE. Serve the sorbet with the rest of the lychees.