Pear Sorbet

• 1 1/2 cups water
• 1 cup sugar
• Juice of 1/2 lemon
• 2 pounds Bartlett pears
• 4 tablespoons poire liqueur

1. Place the water with the sugar and the lemon juice in a heavy saucepan.
2. Peel, core and halve the pears.
3. Place in water and poach for 20 or 30 minutes or until soft.
4. Puree the pears with their syrup in a food processor.
5. Combine with the poire liqueur.
6. Pour the mixture into an ice tray and freeze until firm.
7. The freezer should be on its coldest setting.
8. Stir once before it is fully set to prevent ice crystals forming.

water, sugar, lemon, bartlett, poire liqueur

Taken from cooking.nytimes.com/recipes/2574 (may not work)