Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Pear and vanilla sorbet with marzipan wafers

Other 20 Mins Prep · 10 Mins Cook

Core the pears and roughly chop into even-sized pieces. Place in a bowl and juice the lemon over. Toss to coat. Arrange the fruit in a tray lined with baking paper. Freeze for 4 hours or overnight.
Preheat the oven to 220°C, gas mark 7. Line a baking tray with baking paper.
To make the wafers, whisk a full egg and one egg white with salt in a small bowl with a fork until well combined. Beat in the sugar and extract for 1 minute until light and fluffy. Add the flour and stir slowly until all the flour is moistened. Beat for a further 15 seconds to incorporate the flour and remove all lumps. Add the melted butter and stir until combined. Evenly spread the mixture on the lined tray.
Place the tray in the oven and bake for approx. 5-10 minutes or until golden. Remove from the oven and set aside to cool. Once cooled, snap the wafers into shards.
Place the frozen pear in a food processor and blitz for 2 minutes. Slice the vanilla pod in half and scrape out the seeds. Add the seeds and maple syrup to the pear mixture and blend for 2 minutes or until smooth.
Scoop into bowls and serve with the wafers or pour into a container and freeze until ready to serve.
Store the wafers in an airtight container for up to 2 days.