What a lovely way to get your Vitamin C and antioxidant hit with this refreshing dessert!
To serve 4
4 pears, peeled, halved and cored
1 cup water
2 tablespoons (16g) Kakadu Plum Superfruit Powder
4 cups sugar
1 cup riesling (or other crisp, dry white wine)
2-3 cardamom pods
For the poached pears
In a stainless steel saucepan place the sugar and the liquids and heat until sugar is fully dissolved.
Add cardamom pods and bring the mix to the boil. Continue boiling until volume reduces by half.
Remove from the heat, strain the cardamom pods out and then add the nectarine halves and the Kakadu Plum Powder. Let steep in the syrup in the fridge for at least 4 hours, or even overnight.
Kakadu Plum and Pear Sorbet
1 cup water
1½ cup sugar
1 tablespoon (8g) Kakadu Plum Superfruit Powder
2 cups pear pieces, pureed with 1 tablespoon lemon or lime juice
Lemon or Lime zest for garnish
To make the sorbet, combine the water and sugar in a small saucepan and heat until the sugar has dissolved. Once dissolved, bring to the boil and cook for 5 minutes. Let cool completely and then chill in the refrigerator for about an hour. The colder the ingredients, the easier to make sorbet!
In a blender combine the pear pieces, the Kakadu Plum powder with the chilled sugar syrup. Blend until well mixed.
Transfer to an ice-cream maker and process according to manufacturer’s instructions.
If you don’t have an ice-cream machine, place the fruit mix in the fridge to chill.
Once thoroughly chilled place the mix in a stainless steel (if possible, but use another metal tray if not) baking pan, cover with plastic wrap, and freeze until softly set – about 2 hours.
Transfer the partially frozen mix to a food processor and process until smooth and fluffy – about 10 seconds.
Return the mix to the baking pan, freeze again until half set and repeat the process.
After the second blending in the food processor, transfer the mix to a plastic container and cover the surface directly with a piece of plastic wrap. This will help prevent large ice crystals from developing.
Place in the freezer for about 4 hours until sorbet is solid – about 4 hours.
Remove the sorbet from the freezer about 5 minutes before serving. Place a scoop in the base of a large stemmed glass or dish.
Top each sorbet scoop with 2 poached pear halves and a little of the poaching syrup. Garnish each serve with a little lime zest.