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Categories:Viewed: 37 - Published at: 8 years ago
Ingredients
- 1 pound pears peeled, cored, chopped
- 1 cup granulated sugar
- 10 1/2 ounces frozen raspberries thawed
- 2 egg whites lightly whisked
- pear
- raspberries
- raspberries
- pear
Method
- Place 2 shallow metal containers in the freezer to chill.
- Combine pears, 1/4 cup water and 1/2 cup sugar in a medium saucepan. Stir over low heat for 2-3 mins, until sugar dissolves. Bring to a boil and cook for 5 mins, until pears are tender and syrup thickens. Remove from heat and let cool slightly. Repeat with raspberries, 1/4 cup water and remaining sugar.
- Puree pear mixture then strain through a fine-mesh strainer into 1 chilled container. Cover with foil and freeze for 2 hours, or until almost set. Repeat with raspberry mixture.
- Roughly break up pear sorbet with a metal spoon and transfer to a food processor. Add 1 egg white and process until soft. Return to container, cover with foil and freeze for 4-6 hours, until firm. Repeat with raspberry mixture and remaining egg white. Serve in scoops with pear slices and raspberries.
