Red Pear Sorbet

• 3 each pears red
• 1 tablespoon lemon juice
• 1 cup water
• 6 tablespoons sugar granulated
• 1/2 cup sugar granulated
• 2 each egg yolks
• 18 teaspoon lemon juice
• 16 large pecan halves
• 4 tablespoons heavy whipping cream
• 1 each eggs

1. Core and quarter the pears (do not peel).
2. Grate the pear quarters, then place the grated pear in a stainless steel bowl and toss with 1 tablespoon lemon juice.
3. Refrigerate until needed.
4. Heat the water, sugar, and lemon zest in a 2 1/2-qt saucepan over medium-high heat.
5. Whisk to dissolve sugar.
6. Bring to a boil and boil for about 5 minutes until slightly thickened.
7. Pour the hot sugar mixture over the grated pear and stir.
8. Cool in an ice-water bath to a temperature of 40 to 45 degrees, about 15 minutes.
9. When cold, freeze in an ice-cream freezer following the manufacturer's instructions.
10. Transfer the semi-frozen sorbet to a plastic container then freeze for several hours.
11. Serve with ice cream.

pears red, lemon juice, water, sugar, sugar, egg yolks, lemon juice, pecan, heavy whipping cream, eggs

Taken from recipeland.com/recipe/v/red-pear-sorbet-47576 (may not work)