Ingredients
500 ml raspberry sherbet
500 ml pear sherbet
500 gr raspberries
3 medium pears
1 lemon (juice only)
125 gr sugar
Serving
150 gr whipped cream
Preparation
- Wash the raspberries and sprinkle them with 50 gr of sugar. Let them sit for 2 hours in the fridge.
- Peel the pears, cut them in 8 pieces and take the core out. Prepare syrup with 500 ml of water, lemon juice and the remaining sugar. Add the pears and cook at low flame for 5 min. Strain and refrigerate.
- Serve by placing the pear in dessert bowls with raspberry and pear sherbet.
- Decorate with whipped cream.
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