[Ingredients]
675g ripe pears
50g caster sugar
250ml water + 4tbsp extra
250ml sauternes wine + plus extra to serve
2tbsp brandy
Juice of 1/2 lemon
1 egg white
Fresh mint sprigs dusted with icing sugar
[Steps]
Peel, quarter and core pears. Slice in thin slices and put into a saucepan. Add sugar and 4tbsp water. Cover and simmer for 10mins, or until pears are tender.
Pour pear mixture into a food processor and blend until smooth, scrape into a bowl. Leave to cool then chill.
Stir wine, brandy and lemon juice into chilled pear puree with water.
Pour mixture into a container and freeze for 4hrs. Beat in food processor until smooth and return back to container.
Lightly whisk egg white with a fork until frothy, stir into sorbet. Continue to freeze until it is firm enough to scoop.
Serve in small dessert glasses, with a little sauternes wine pour over and decorated with dusted mint sprigs.