Pear Sorbet (Sorbet de Poire)
- Canned or fresh pears
- Lemon juice
- 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.