Pear Sorbet with Liqueur

• 1½ 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