Peel six William (or other fine eating) pears. Cut them in half and remove the pips. Poach them for fifteen minutes with some lemon juice and
Pass the pears and syrup through a fine sieve. After cooling, check against a saccharometer that the density is at 17° Baumé.
Put the mixture in a sorbétière and, at the last moment, add a quarter of a bottle of eau-de-vie de poire.
© 1978 Anthony Blake. All rights reserved.