Pear Sorbet with Liqueur

Preparation info

  • Serves


    • Difficulty


Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About


  • lb. (675 g.) pears (Williams), peeled
  • 2 pints (generous litre) water


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