Baked pear & amaretto sorbet

Vegan | Gluten-free | Dairy-free

Easy

50 mins + freezing

Serves 4

This delightful pear and amaretto sorbet is light and juicy and is perfect to finish off a delicious meal. This recipe is super easy to make, and better yet no ice cream maker is required!

Ingredients

6 medium-sized conference pears (approx 1kg) 3/4 cup sugar 1/4 tsp cinnamon 1/4 cup of agave syrup 1.5 cups of pressed apple and pear juice (just pressed pear juice is also fine!) 1/2 cup of water 25ml amaretto

To serve

1/2 cup flaked almonds 25ml amaretto per person (optional)

Method

  1. Firstly, preheat the oven to 200 degrees. Peel, core, and quarter your pears and lay them out into a baking dish.
  2. In a bowl, add all the other ingredients except the amaretto and flaked almonds and mix it all together.
  3. Next, pour the bowl of ingredients over the pears in the baking dish ensuring to evenly coat and cover the pears. Cover the dish with foil and put it in the oven for 35 minutes, turning pears halfway and taking the foil off 25 minutes into the bake for the final 10 minutes.
  4. Once the pears are done, take them out the oven and leave to cool to room temperature.
  5. When the dish has cooled, pour the contents into a food processor with the amoretto and blend to a smooth consistency. next, push the mixture through a sieve using the back of a tablespoon to remove any lumpy bits. Discard the pulp that does not make it through the sieve.
  6. Pour your sorbet mixture into an airtight container and place in the freezer for 4-8 hours.
  7. In the meantime, lightly toast your almonds in a frying pan for a few minutes – no oil needed. Make sure to flip them over regularly being careful to not burn them. Once done, allow them to cool before storing them in an airtight container for later.
  8. Five minutes before serving, take it out of the freezer and leave it on the side for 5 minutes before scooping. Tip: If you find the sorbet too solid to scoop, chuck it back into your food processor and give it a few seconds whiz being careful not to turn it to slush! Using an ice cream scoop, serve 2 scoops per person and top with toasted almonds from earlier, and if you’re feeling cheeky pour a little amaretto over the top!

Ingredients

6 medium-sized conference pears (approx 1kg) 3/4 cup sugar 1/4 tsp cinnamon 1/4 cup of agave syrup 1.5 cups of pressed apple and pear juice (just pressed pear juice is also fine!) 1/2 cup of water 25ml amaretto

To serve

1/2 cup flaked almonds 25ml amaretto per person (optional)

Method
    1. Firstly, preheat the oven to 200 degrees. Peel, core, and quarter your pears and lay them out into a baking dish.
    2. In a bowl, add all the other ingredients except the amaretto and flaked almonds and mix it all together.
    3. Next, pour the bowl of ingredients over the pears in the baking dish ensuring to evenly coat and cover the pears. Cover the dish with foil and put it in the oven for 35 minutes, turning pears halfway and taking the foil off 25 minutes into the bake for the final 10 minutes.
    4. Once the pears are done, take them out the oven and leave to cool to room temperature.
    5. When the dish has cooled, pour the contents into a food processor with the amoretto and blend to a smooth consistency. next, push the mixture through a sieve using the back of a tablespoon to remove any lumpy bits. Discard the pulp that does not make it through the sieve.
    6. Pour your sorbet mixture into an airtight container and place in the freezer for 4-8 hours.
    7. In the meantime, lightly toast your almonds in a frying pan for a few minutes – no oil needed. Make sure to flip them over regularly being careful to not burn them. Once done, allow them to cool before storing them in an airtight container for later.
    8. Five minutes before serving, take it out of the freezer and leave it on the side for 5 minutes before scooping. Tip: If you find the sorbet too solid to scoop, chuck it back into your food processor and give it a few seconds whiz being careful not to turn it to slush! Using an ice cream scoop, serve 2 scoops per person and top with toasted almonds from earlier, and if you’re feeling cheeky pour a little amaretto over the top!

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