Pear and Plum Sorbet with Tasmanian Gourmet Sauce's Loganberry Sauce


Ingredients:
  • 2/3 cup sugar
  • 2/3 cup water
  • 825g can of drained peach halves or equivalent of freshly poached pears
  • 1/4 cup lemon juice
  • 2 tsp. white rum
  • 250 ml Tasmanian Gourmet Sauce's Loganberry Sauce
Method:
  • Combine sugar and water in pan, stir over heat without boiling until sugar is dissolved
  • Bring mixture up to boil and remove from heat immediately, cool then refrigerate
  • Blend peaches or pears until smooth, add lemon juice, rum and sugar syrup
  • Pour mixture into freezer trays or lamington tin and cover with foil
  • Freeze several hours or overnight, serve scoops of sorbet covered with delicious Loganberry Sauce