Pear Sorbet with Liqueur

Preparation info

  • Difficulty


  • Serves


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About
Hole in the Wall,

Chef/proprietor Tim Cumming


  • 1½ lb. (675 g.) pears (Williams), peeled
  • 2 pints (generous litre) water
  • 1 lb. (450 g.) sugar
  • juice ½ lemon
  • 1 egg white
  • 2 fl.oz. (50 ml.) Poire William liqueur


In a heavy pan, bring the sugar and water to the boil to make a syrup.

Poach the pears in the syrup until tender. Set aside to cool. Drain the pears, quarter and core. Liquidise in a food processor, adding ½ pint (275 ml.) of the poaching syrup, the lemon juice and the egg white. Add the liqueur near the end.

Place into ice cream machine or deep freeze. If using the deep freeze, take out from time to time and stir.

When serving pour over an extra tot of the pear liqueur.