Pear sorbet with Prosecco, cardamom & lime

Method

1. After preparing the pears, weigh them to achieve 1 kg of fruit.
2. Combine the sugar with the water and 300 ml of the Prosecco in a large saucepan. Add the liquid glucose, vanilla pod and cinnamon stick and heat gently, swirling the pan from time to time, until the sugar dissolves.
3. Meanwhile, toast the cardamom pods gently in a small dry frying pan, then crush them roughly with a heavy knife to release the seeds. Add the seeds to the poaching syrup. Lower the heat and simmer for 5 minutes. Add the pears to the poaching syrup and simmer, uncovered, for around 30 minutes, until the pears are translucent and very tender.
4. Strain the pears, reserving the poaching syrup. Remove and discard all the aromatics and puree the pears with 200 ml of poaching syrup until extremely smooth. The puree should have the consistency of thinnish cream. Whisk in the reserved Prosecco, the lime juice and rosewater then leave to cool. Transfer to an ice-cream machine and churn according to the manufacturer’s instructions. Transfer to a plastic container and freeze for at least 2 hours before serving.