Pear Ice and Crunch

10 Aug

A great dessert for summers. Icy sorbet made with pears and mint, served on a crunchy bed of nuts, cornflakes, sesame, coconut etc.


For the base:

100 gm butter

3 tbsp honey

1.5 tbsp castor sugar

125 gm roasted cornflakes

75 gm chopped nuts

50 gm shredded coconut – roasted

1 Tbsp roasted sesame seeds

For the pear sorbet:

150 ml water

100 gm sugar

1 tsp grated lemon rind

50 ml lemon juice

4 pears – peeled and chopped

3 Tbsp gin (optional)

2 Tbsp chopped mint


For the base:

Melt butter, honey, sugar, cornflakes, nuts, coconut and all the other ingredients for the base together.

Press into an oiled, round serving dish. Allow it to set.

For the sorbet:

Pour water into a pan.

Add sugar and rind.

Dissolve sugar over a gentle flame.

Bring to a boil.

Add pears.

Simmer until tender.

Cool. Add juice, gin and mint.

Freeze until firm. Serve with crunchy base.


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