Pear and raspberry gelato

  • 10 mins preparation
  • 15 mins cooking
  • Serves 8
  • Print


Pear and raspberry gelato
  • 500 gram pears, peeled, cored, chopped
  • 1 1/2 cup water
  • 1 cup caster sugar
  • 300 gram frozen raspberries, thawed
  • 2 egg whites, lightly whisked
  • sliced pear, raspberries, to serve


Pear and raspberry gelato
  • 1
    Place 2 shallow metal containers in the freezer to chill.
  • 2
    Combine pear, half the water and half the sugar in a medium saucepan. Stir over a low heat for 2-3 minutes until sugar dissolves. Increase heat to medium and bring to the boil. Cook about 5 minutes, until the pear is tender and the syrup thickens. Remove from heat and set aside to cool slightly. Repeat with remaining water, sugar and raspberries.
  • 3
    Place the pear mixture in food processor and process until smooth. Strain through a fine sieve into chilled container. Cover with foil and freeze for 2 hours or until almost set. Repeat with the raspberry mixture.
  • 4
    Roughly break up the pear sorbet with a metal spoon and transfer to the bowl of a food processor. Add half the egg white and process until the sorbet reaches a soft texture. Return to the container. Cover with foil and freeze for 4-6 hours, until firm. Repeat with the raspberry mixture and remaining egg white. Serve in scoops with pear slices and raspberries.

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