Pear Sorbet

When a pear goes bad and tries to take its siblings with it, there’s only one solution...pear sorbet. I looked on-line, I looked in FROZEN DESSERTS by Liddell & Weir, and THE ULTIMATE ICE CREAM BOOK by Weinstein, didn’t find exactly what I wanted, and threw this together from the books and instinct. I recommend both these books. Weinstein’s book has cone recipes, too. The great strength to Liddell & Weir’s book is they teach you a good simple syrup (super-saturated liquid sugar) recipe, and all the recipes in their book use that same ratio of sugar to water. This is a big deal – they tested in LOTS of different brands of freezers. Recipes online need to give you their own recipe for the syrup, or you’ll have no idea how sweet the recipe will be -- or if the ratio of liquid to solid works. I always try to test an on-line recipe before I need it for a party.

Remember – pears can fool you. The one with the rotten spot had chemically changed the entire pear; it was toast. Taste each ripe pear to be sure it hasn’t gone too far!

( By request, the recipe follows )