Ginger Pear Sorbet

• 1 15- to 16-ounce can pear halves in heavy syrup
• 1/4 cup sugar
• 1 tablespoon (packed) finely chopped crystallized ginger
• 1 teaspoon grated lemon peel
• Fresh mint sprigs (optional)

1. Line 9-inch glass pie dish with plastic wrap.
2. Drain syrup from pears into small bowl; transfer pears to prepared dish.
3. Add sugar, ginger and lemon peel to syrup and stir until sugar dissolves.
4. Pour syrup mixture over pears.
5. Cover and freeze until solid, at least 6 hours.
6. Turn pear mixture out onto work surface; peel off plastic.
7. Cut into 1-inch pieces.
8. Place in processor; blend until smooth.
9. Freeze in covered container 1 hour.
10. (Can be made 2 days ahead.
11. Keep frozen.)
12. Scoop sorbet into glasses.
13. Garnish with mint sprigs, if desired.

pear, sugar, ginger, mint sprigs

Taken from www.epicurious.com/recipes/food/views/ginger-pear-sorbet-100312 (may not work)