• 910 g pears
  • 60 ml honey
  • 2 eggs
  • 115 g granulated sugar
  • 960 ml unflavoured non fat yogurt
  • 960 ml water
  • 455 g caster sugar
  • juice of ½ lemon
  • 1 cinnamon stick


  • Place the water, caster sugar, lemon juice and cinnamon stick into a saucepan. Bring to the boil and allow to simmer for 5 minutes. Leave to cool in the saucepan. This is the poaching syrup.
  • Peel and core the pears. Cut them in half and place them in the poaching syrup. Cook on a gentle heat for about 15 minutes until the pears are soft. Drain the pears and then puree until smooth. Allow to cool completely.
  • Bring the honey to the boil in a small saucepan. At the same time, in a bowl, whisk the eggs and sugar together until frothy. Add the honey to the egg and sugar mixture, whipping constantly until the mixture has cooled to room temperature.
  • Stir the egg mixture into the yogurt together with the cooled pear puree.
  • Pour the mixture into a large bowl and place in the freezer.
  • After an hour, when ice crystals begin to form around the sides of the bowl, beat with a whisk until the mixture is smooth again.
  • Repeat this process twice more then allow to freeze completely