What a lovely way to get your Vitamin C and Antioxidant hit! Great to make in Autumn when pears are at their most flavoursome. Try Nashi pear too - so good.
1 cup water
1/ 1/2 cups sugar (or for sugar free use the same amount of monk fruit 'sugar')
15 g Kakadu Plum Superfruit Powder
2 cups peeled pear pieces, pureed with 1 tablespoon of lemon juice
Combine the water and sugar in a small saucepan and heat until the sugar has completely dissolved. This should not get to the boil.
Remove from the heat and allow to cool. When tepid add the Kakadu Plum Superfruit Powder and mix in well, using a small whisk if the powder cumples at all.
In a blender, combine the pear pieces and the cooled syrup and blend until well mixed. Place the fruit mix in the fridge to chill completely.
Transfer to an ice-cream machine and churn until the sorbet is made. Transfer to a bowl and keep in he freezer until ready to serve.
If you don't have an ice-cream machine,you can make sorbet by hand. Transfer the chilled fruit mix to a stainless steel or other metal tray. Cover with baker's paper or foil and freeze for about 2 hours until softly set. Blend the partially frozen mix in a food processer for for 10 seconds or until smooth and fluffy. Return the mix to a plastic container and cover the surface directly with plastic film (or cut a circle the same size as the bowl to fit snuggly over mix) This will help prevent l;arge ice crystals from developing. Freeze for a further 4 hours unil the sorget is solid.
Remove from the freezer about 5 minutes before serving with pears poached in white wine and sugar.