Pear & Cardamom Sorbet

Pictured: pear sorbet, dusted with cardamom & served with a bit of the Williams Pear brandy.

You can make the pear & cardamom variety, or just leave the cardamom out and it stands perfectly well on it's own as a pear sorbet.

• 1/2 cup granulated sugar
• 1 1/2 cup water
• 1/8 tsp cardamom (optional, it's great without it)
• 4 pears, peeled, cored & chopped
• 1 tsp lemon juice
• 2 tbsp eau de vie de poire (I don't know what it means either. Use pear brandy) :-)

In a small saucepan, bring the sugar & water to a boil. Reduce heat & simmer, uncovered, for about 5 minutes until the mixture reduces in volume and thickens.

Chill the syrup for at least 30 minutes, until it's cool. Then process the syrup, pears, lemon juice & pear brandy in a blender/processor until smooth.

Then just follow the directions on your ice cream maker & pop it in the freezer.