Pear Sherbet

1. 1

   Working with one pear at a time, quarter, core, and peel: 6 to 8 ripe pears (about 3 pounds).

2. 2

   As each pear is prepared, cut the quarters into rough slices, about 1/2 inch thick.

3. 3

   Put the slices in a stainless-steel or other nonreactive bowl.

4. 4

   Immediately squeeze into the bowl through a fine strainer: 1 teaspoon fresh lemon juice.

5. 5

   Add: 1 tablespoon sugar.

6. 6

   Toss the fruit to coat with the sugar and lemon juice.

7. 7

   This prevents the fruit from browning as you work.

8. 8

   Continue with the rest of the pears, tossing them in the lemon juice and sugar as you go.

9. 9

   When all the pears are done, add: 1/3 cup sugar, 1 egg white.

10. 10

    Puree the pear mixture in a food processor or blender until smooth.

11. 11

    Taste and correct the seasoning with lemon juice or sugar.

12. 12

    You should be able to taste both sweet and tart.

13. 13

    Freeze right away in an ice-cream maker according to the manufacturers instructions.

14. 14

    Any delay before freezing will allow the mixture to turn brown.

15. 15

    Add a teaspoon or two of Armagnac, Cognac, or Poire William to the mixture before freezing; dont add more than that or the sherbet will not freeze properly.

* Per serving · 4 servings · Values may vary.