With their delicate and subtle flavour, we think pears make a lovely fresh-tasting autumnal sorbet, especially when partnered with cardamom, vanilla and cinnamon, as they are here. Choose perfectly ripe pears with a juicy and tart flesh: the French Passe-Crassane are ideal, but if they are hard to find, try Comice or William pears.
This sorbet is best eaten within a few hours of churning as the Prosecco gives it a lovely, almost mousse-like consistency. It will firm up and set harder, the longer you leave it in the freezer. It is still delicious, but not quite as etherial.