Serves
Makes about 1½ quarts
Ingredients
- 3 pounds ripe pears, preferably Comice
- ¼ cup water
- About 1½ cups sugar
- ¼ cup fresh lemon juice
- 2 tablespoons brandy
- Champagne or other sparkling wine, well chilled
Procedure
Thanks to their creamy texture, ripe pears make a particularly plush sorbet. Adding a little brandy to the pear puree keeps the sorbet from freezing hard. For maximum effect, top each serving with a splash of Champagne at the dinner table.
Peel the pears with a vegetable peeler. Quarter the pears
lengthwise, core, and cut into large chunks. Put the chunks
in a large saucepan with the water. Bring to a simmer over
moderate heat, then cover, adjust the heat to maintain a gentle
simmer, and cook until the pears are tender, about 10 minutes.
Transfer the pears to a food processor and puree until
completely smooth. Measure the volume, then return the
puree to the food processor. Add sugar in the ratio of 1½ cups
sugar to 4 cups puree. Add the lemon juice and brandy and
puree until the mixture is completely smooth and the sugar
has dissolved. Transfer to a bowl, cover, and refrigerate until
thoroughly chilled.
Freeze the chilled puree in an ice-cream maker according
to the manufacturer's directions. Because of the alcohol,
the sorbet will not freeze hard. Transfer the sorbet to a freezer
container and freeze for at least 30 minutes to allow it to firm up
before serving.
Scoop the sorbet into martini glasses or parfait glasses. Top
each portion with 1 ounce (2 tablespoons) of Champagne.
Serve immediately.