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
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.
© 1984 All rights reserved. Published by Jon Croft.