The Claude Troisgros Pear, Pear, Pear

I don’t remember why I named this after Claude, but probably because he invented it. I certainly didn’t, but now I don’t know if I have changed the original or not.

It is better (more refined at least) than the green apple sorbet doused with Calvados that they serve at La Coupole in Paris, but only just.

The best white pear brandy that I know is made by Etter in Switzerland.