Begin by creating the sugar syrup base, which forms the foundation of this elegant dessert. Combine ⅓ cup (90g) granulated sugar with ½ pint (300ml) water and 1 tablespoon lemon juice in a saucepan.
Heat the mixture gently, stirring occasionally, until the sugar completely dissolves. Once dissolved, bring the syrup to a boil.
Add 1½ pounds (675g) peeled and cored pears to the boiling syrup and reduce the heat to a gentle simmer.
Poach the pears for 20–25 minutes until they become completely tender, basting them occasionally with the sugar syrup to guarantee even cooking and flavor absorption.
Once the pears are tender, remove the saucepan from heat and allow the mixture to cool completely. This cooling step is essential for both food safety and texture.
Once cooled, transfer the pears and syrup to a food processor and purée until smooth and uniform. Stir in 1 piece of crystallized ginger, finely chopped, to infuse the sorbet with its characteristic warming spice.
Pour the pear and ginger mixture into a freezerproof container.
From this point, follow the Lime Sorbet recipe method for freezing and churning instructions to achieve the signature smooth, airy texture.
The incorporation of 2 egg whites during the freezing process will create the light, fluffy consistency that characterizes Mary Berry's sorbets.
Before serving, decorate individual portions with additional pieces of crystallized ginger for both visual appeal and an extra burst of ginger flavor.
