Amy & Tyson’s G&T Pear

Smooth, refined and something a little different – the G&T Pear will tick a lot of boxes

For more mouth-watering recipes from Australia’s favourite cooking show, pick up your copy of MKR The Cookbook 2017 today! Available at selected newsagents or supermarkets, or online here


Gin & Tonic Sorbet
Juniper Meringue
Sweet Pickled Pear



To make sorbet, place sugar and 300ml water in a saucepan over low heat and stir until sugar dissolves. Increase heat and boil for 1 minute. Remove from heat and cool completely.


Stir in remaining ingredients. Churn in an ice cream maker until frozen. Transfer to an airtight container and freeze for 4 hours.


Meanwhile, to make juniper meringue, preheat oven to 120C and line two oven trays with baking paper.


Place dried zests, juniper berries and coriander seeds in a small food processor and process until a fine powder. Using an electric mixer, beat egg whites and salt until soft peaks form. Gradually add sugar, 1 tbs at a time and whisking well between each addition, until sugar dissolves. Continue to whisk on high speed for 3 minutes


Add ground zest and spice mixture and fold to combine. Spread onto prepared trays in a thin layer and place in oven. Reduce temperature to 90C and cook for 1 hour. Turn off oven and leave meringue, with door ajar, to cool.


To make pickled pear, thinly peel lemon, making sure not to include any pith. Place peel in a saucepan with remaining ingredients, except pears, over low heat and stir until sugar dissolves. Simmer for 5 minutes. Add pears and simmer, covered, for 15-20 minutes or until tender.


Divide pears among serving bowls. Crumble meringue on top and serve with a scoop of sorbet.


To make dried zest, spread on baking paper and leave to dry at room temperature for 24 hours.

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