Pear, mint and lime sorbet

(serves 10, approximately 1L)

Adapted from Heaven in a wildflower

I have been wanting to try a pear sorbet ever since i've had access to an ice cream maker. In my mind it is this beautifully fresh, juicy dessert and in the spirit of a colourful minty Christmas celebration, i thought this would be the perfect way to finish the night! Following the recipe it was way too sweet so i've reduced it, and Paul's suggestion of vanilla essence gives it a beautiful aroma! I think i will have to try again to get the texture perfect, it was a bit more like frozen jelly lol but a good first try!

Prep time: 45 min

Cooking/blending time: 25 min

Ingredients: 
8 packham pears
200g caster sugar
100mL water
1 tsp vanilla essence
Juice and rind of 1 limes
8-10 sprigs mint
1 tsp cinnamon (optional)
1 tsp nutmeg (optional)

To serve (optional):
6 sheets filo
25g butter
1 tsp cinnamon
1 tsp nutmeg

Special equipment: ice-cream maker

Method:
Day before
1. Place the cold tub from the ice-cream maker in the freezer.
2. Peel and dice the pears.
3. Melt the sugar in the water in a saucepan, then add the pears and cook until softened (5-10min). 

4. Add the vanilla essence, lime juice, cinnamon and nutmeg and continue to cook for 2-3 minutes.
5. Cool pears for 5min then add in the rind and mint and let it cool and the flavours infuse for 1hr . 

6. Remove the mint then blend in a blender or food processor until smooth. Transfer into a container and store in the fridge to cool for 2-3 hours, preferably overnight.

On the day
7. Put the mixture into the ice-cream maker and mix for 15-20min until the mixture is smooth and firm. Spoon out and leave in the freezer for another 30-40min.

Filo cups:
8. Preheat the oven to 180˚C.
9. Melt the butter and stir in the cinnamon and nutmeg.
10. Cut 2 sheets together into 8-10cm squares. Spray a muffin tin with oil then place 2 sheets in each muffin hole, brush with butter mixture then put another 2 sheets on top, repeat one more time.
11. Cook the filo sheets for 6-8 minutes, checking to ensure brown but not burnt! 
12. Cool for 5 minutes before scooping the sorbet in!