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Pear and ginger sorbet

Recipe from: 11/1/2001 12:00:00 AM
Ingredients 3
Servings 0


  • 840
    pears in syrup
  • 30
    chopped crystallised ginger
  • toasted sliced almonds (optional)


About 14 hours (overnight) before you're going to make the sorbet, place unopened cans of fruit in the freezer so they freeze solid. Remove the cans from the freezer and submerge in hot water for 1 minute. Pour any thawed syrup into a food processor fitted with a metal blade. Slide the fruit out of the can and cut into chunks with a heavy knife. Place the chunks in the food processor with the ginger. Process mixture until smooth (small chunks of ginger will remain, however). Serve immediately, or store in a plastic freezer container to firm until ready to serve (can remain in freezer for up to 24 hours). Serve sprinkled with toasted almonds, if desired. Makes 3 cups. Total values: 2 677,2 kJ; 142,4 g carbohydrate; 1,9 g protein; 0,9 g fat

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