Pear and Cinnamon Sorbet

Method

1 Put the sugar in a pan with 100ml (3½fl oz) water and heat gently until dissolved. Add the pears and cinnamon stick, bring to the boil, then turn down the heat and cook for 15min until tender.

2 Discard the cinnamon stick, then stir in the lemon juice and transfer the pears and liquid to a bowl to cool.

3 Tip into a food processor and whiz until smooth. Stir in the calvados. Churn in an ice-cream machine according to manufacturer's instructions or put in a freezerproof container, cover and freeze for 2hr, until frozen around the edges. Whisk together and freeze again for around 4hr until frozen.

4 If not using an ice-cream maker, spoon the pear mixture into the bowl of a food processor and whiz until thickened and creamy. Return to the freezerproof container and freeze again.

5 Serve in bowls with the dried pineapple slices to garnish.

Get ahead: Make the pear sorbet up to three days ahead and freeze. Once it's frozen, whiz in the food processor up to 8hr before you plan to serve the sorbet, then return to the freezer.