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Pear and ginger sorbet

Ingredients 3
Servings 6


  • 825
    pears in syrup
  • 30
    crystallised ginger, chopped
  • toasted almonds to serve (optional)


About 14 hours (overnight) before you are 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 the metal blade. Slide the fruit out of the can and cut into chunks with a heavy knife. Place the chunks into the food processor with ginger. Process mixture until smooth. The ginger will stay in small chunks. Serve immediately or store in a plastic freezer container to firm up until ready to scoop (can remain in freezer up to 24 hours). Serve sprinkled with toasted almonds if desired.

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