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 a little cinnamon in a syrup of 30° Baumé.

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.