Pear & Rum Sorbet

by admin / Friday, 18 October 2013 / Published in Dessert Recipe, Desserts Featured
Pear and Plum Sorbet with Tasmanian Gourmet Sauce's Loganberry Sauce
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  1. 2/3 cup sugar
  2. 2/3 cup water
  3. 825g can of drained peach halves or equivalent of freshly poached pears
  4. 1/4 cup lemon juice
  5. 2 tsp. white rum
  6. 250 ml Tasmanian Gourmet Sauce's Loganberry Sauce
  1. Combine sugar and water in pan, stir over heat without boiling until sugar is dissolved
  2. Bring mixture up to boil and remove from heat immediately, cool then refrigerate
  3. Blend peaches or pears until smooth, add lemon juice, rum and sugar syrup
  4. Pour mixture into freezer trays or lamington tin and cover with foil
  5. Freeze several hours or overnight, serve scoops of sorbet covered with delicious Loganberry Sauce
Tasmanian Gourmet Sauce Company