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