Pear, Pear, Pear

1. 1

   Peel the pears and brush them with the lemon juice; reserve the peels.

2. 2

   Quarter and core the pears, then slice them lengthwise 1/8 inch thick.

3. 3

   Transfer to a large, shallow dish.

4. 4

   Sprinkle 1/4 cup of the pear eau-de-vie over the pears and add a pinch of salt.

5. 5

   Cover and refrigerate for at least 30 minutes or for up to 2 hours.

6. 6

   Meanwhile, in a medium saucepan, combine the sugar with the water and simmer over moderate heat until the sugar dissolves.

7. 7

   Add the reserved pear peels, cover partially and simmer over low heat for 15 minutes.

8. 8

   Strain the syrup and refrigerate until chilled.

9. 9

   Using a wooden spoon, press the raspberries through a fine sieve until smooth.

10. 10

    Reserve the puree.

11. 11

    Scoop 1/4 cup of the pear sorbet into each of 12 shallow bowls.

12. 12

    Spoon the chilled pears and pear syrup around the sorbet.

13. 13

    Pour the remaining 1/4 cup of eau-de-vie over the pears and dot each serving with 2 teaspoons of the raspberry puree.

14. 14

    Garnish with the rose petals and serve.

* Per serving · 4 servings · Values may vary.