Pear And Raspberry Sorbet - cooking recipe

Ingredients

1 lb pears, peeled, cored, chopped
1 cup granulated sugar
10.5 oz frozen raspberries, thawed
2 None egg whites, lightly whisked
None None sliced pear and raspberries, to serve
None None sliced pear, raspberries, to serve

Preparation

Place 2 shallow metal containers in the freezer to chill.
Combine pears, 1/4 cup water and 1/2 cup sugar in a medium saucepan. Stir over low heat for 2-3 mins, until sugar dissolves. Bring to a boil and cook for 5 mins, until pears are tender and syrup thickens. Remove from heat and let cool slightly. Repeat with raspberries, 1/4 cup water and remaining sugar.
Puree pear mixture then strain through a fine-mesh strainer into 1 chilled container. Cover with foil and freeze for 2 hours, or until almost set. Repeat with raspberry mixture.
Roughly break up pear sorbet with a metal spoon and transfer to a food processor. Add 1 egg white and process until soft. Return to container, cover with foil and freeze for 4-6 hours, until firm. Repeat with raspberry mixture and remaining egg white. Serve in scoops with pear slices and raspberries.