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1
Working with one pear at a time, quarter, core, and peel: 6 to 8 ripe pears (about 3 pounds).
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2
As each pear is prepared, cut the quarters into rough slices, about 1/2 inch thick.
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3
Put the slices in a stainless-steel or other nonreactive bowl.
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4
Immediately squeeze into the bowl through a fine strainer: 1 teaspoon fresh lemon juice.
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5
Add: 1 tablespoon sugar.
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6
Toss the fruit to coat with the sugar and lemon juice.
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7
This prevents the fruit from browning as you work.
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8
Continue with the rest of the pears, tossing them in the lemon juice and sugar as you go.
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9
When all the pears are done, add: 1/3 cup sugar, 1 egg white.
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10
Puree the pear mixture in a food processor or blender until smooth.
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11
Taste and correct the seasoning with lemon juice or sugar.
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12
You should be able to taste both sweet and tart.
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13
Freeze right away in an ice-cream maker according to the manufacturers instructions.
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14
Any delay before freezing will allow the mixture to turn brown.
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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.
