What you need
Sorbet
- 250g Delamere Dairy’s natural goats’ yoghurt
- 200g sugar
- Juice of one lemon
- 350ml water
- Ice cream maker
Poached Pears
- 6 William pears, peeled and cored
- Bottle red wine
- 200g sugar
- ½ teaspoon of ground cinnamon
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What you do
- Boil the sorbet ingredients together for 5 minutes, allow to cool and then place in ice cream maker and churn until thick.
Note: If you do not have an ice cream maker, place a metal bowl in the freezer and stir frequently until it has set.
- Poach the pears in the red wine, sugar and the ground cinnamon. Allow to cool overnight.
- Remove the pears. Boil the liquid until syrupy and serve with the fruit and sorbet.
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