Pear Sorbet (Sorbet de Poire)
Canned or fresh pears
1 3/4 cups granulated sugar
1 cup water
2 egg whites
Blend enough canned or fresh pears, poached with the juice of 1 lemon for 10 minutes, to make 2 cups puree.
Combine sugar and water, and boil 5 minutes.
Mix with puree and cool completely.
Beat egg whites until stiff and fold into pear mixture along with the juice of 1 lemon (if more lemon is needed).
Freeze in a mechanical freezer tray, stirring as necessary.
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