In the neat and tidy village of St Désirat in the parish of St
I use a Gauthier eau-de-vie de poire (some bottles of which contain a whole pear – they make excellent presents) to spoon over a scoop or two of this pear sorbet, to make what
Peel, core and quarter the pears. Dissolve the sugar in
Poach the pears in the syrup for 10–15 minutes until completely tender. Remove the vanilla pod and cool the pears and syrup by standing the pan in cold water.
Purée the pears and syrup in a processor or blender. Stir in
Whisk the egg white until stiff, then whisk in the extra sugar. Fold into the pear purée; turn the mixture into a lidded plastic box and freeze.
To serve, scoop the sorbet into a processor and whizz until smooth. Scoop into small stemmed glasses and spoon
© 1987 Geraldene Holt. All rights reserved.