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Spiced Rum And Poached Pears with Pineapple Rum Sorbet

by Nina Jackson
on 15th August 2018
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

Poached pears are a simple dessert to make but they are sure to impress this summer. I’ve teamed this tasty dessert up with some homemade pineapple sorbet for a Caribbean twist.

Spiced Rum And Poached Pears with Pineapple Rum Sorbet

5 - 1 review


  • For The Sorbet
  • 1 frozen banana
  • 300g frozen pineapple, chopped
  • 1 tbsp agave nectar
  • 120ml Red Leg Spiced Rum
  • 250g ice
  • For the Poached Pears
  • 2 D'Anjou pears
  • 480ml water
  • 80ml Red Leg Spiced Rum
  • 200g granulated sugar
  • 1 tsp vanilla essence
Prep Time


  1. Place the sorbet ingredients in your blender in the order listed. Blend until it has a smooth but still thick consistency.

  2. Line a loaf tin with baking parchment, and transfer the pineapple mixture into the tin. Place in the freezer for a few hours to set.

  3. As the sorbet sets, place the poached pear ingredients, minus the pears, in a pan and stir to combine.

  4. Cut out the stem from the base of the pears, not from the top and sit the pears in the pan.

  5. Bring the mixture to the boil then reduce to a simmer. Simmer for 30 minutes or until a sharp knife slides easily through the pear.

  6. Remove the pears from the pan and bring the mixture back to the boil. Reduce the mixture by half.

  7. Pour the vanilla rum mixture into a container and put to one side. The mixture will thicken as it cools.

  8. Once the sorbet has set, serve with the pears and drizzle the vanilla rum mixture over the top.

Nina Jackson

Mother of two on a journey to find healthy and wholesome foods for the whole family... With a few naughty treats on the way!
Read more posts by Nina Jackson