Ingredients

Ingredients For the sorbet

• 30g/1oz Earl Grey tea leaves

• 300g/10oz caster sugar

• 1 lemon, juice only

• 1 litre /1¾ pints boiling water

For the strudel

• 700g/1.5lb pears, peeled

• 1 tbsp Earl Grey tea leaves

• 3 tbsp caster sugar

• ½ lemon, juice only

• 150g/5½oz sultanas

• 100g/3½oz flaked almonds, toasted

• 100g/3½oz soft light brown sugar

• 1½ tsp ground cinnamon

• 275g/10oz ready-made filo pastry

• 1 heaped tbsp icing sugar, plus extra for dusting

• 100g/3½oz butter, melted

• 2-3 rich tea biscuits, crumbled, to serve (optional)

Description

This Impressively Sticky Dessert Strikes The Perfect Balance Between Delicate Flavours And Pure Indulgence.

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