SORBET AUX POIRES
I made this sorbet early on in pear season with Williams, which are fine and delicate with just the slightest tartness for balance. I recommend making it with any aromatic variety.
1 ½ pounds (750 g) ripe pears, peeled and cored
5 tbsp (65 g) sugar
2 tbsp (30 ml) freshly squeezed lemon juice
1 egg white
1. Purée the pears in a food processor until smooth. Add the sugar and lemon juice, process until combined, then add the egg white and process just until incorporated and the mixture becomes just the slightest bit foamy—this will take less than 1 minute.
2. Chill the mixture for at least 2 hours. Transfer to an ice cream maker and freeze according to the manufacturer’s instructions.
Makes 4 to 6 servings.
From On Rue Tatin by Susan Herrmann Loomis.