Pear Sorbet with Liqueur from The Great Ice Cream Book by Jon Croft
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...
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Cooking tools:
- Pan
- Saucepan
- Food processor
- Blender
- Fine-mesh sieve
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Slotted spoon
- Ladle
- Freezer
- Freezer container
- Measuring cup
- Measuring spoon
- Spoon
- Whisk
- Ice cream maker
Ingredients
- 1 lb. (450 g.) sugar
- 2 pints (generous litre) water
- 1 egg white
- juice ½ lemon
- 1½ lb. (675 g.) pears (Williams), peeled
- 2 fl.oz. (50 ml.) Poire William liqueur
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