Sorbetto alla Pera e Grappa

Pear and Grappa Sorbet

Preparation info

  • Serves

    10

    • Difficulty

      Easy

Appears in

The River Café Cookbook

By Rose Gray and Ruth Rogers

Published 1995

  • About

Ingredients

  • 1.8 kg (4 lb) very ripe Comice or William pears, peeled and cored
  • 2 tablespoons

Method

Cook the pears in a pan with the sugar, vanilla pod and 250 ml (8 fl oz) water until soft. Drain. Add the grappa and lemon juice. Push through a very fine sieve, then let cool.

Put into an ice-cream machine and churn until frozen, or freeze in a suitable container.