Pear Sorbet with Liqueur

Preparation info

  • Serves

    6-8

    • Difficulty

      Easy

Appears in

The Great Ice Cream Book

The Great Ice Cream Book

By Jon Croft

Published 1984

  • About

Ingredients

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

Method

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