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Pear Sorbet (Sorbet de Poire)
Canned or fresh pears
Lemon juice
1
1
2
3/4 cups granulated sugar
cup water
egg whites
Blend enough canned or fresh pears, poached with the juice of 1 lemon for 10 minutes, to make 2 cups
purée.
Combine sugar and water, and boil 5 minutes. Mix with purée and cool completely.
Beat egg whites until stiff and fold into pear mixture along with the juice of 1 lemon (if more lemon is
needed). Freeze in a mechanical freezer tray, stirring as necessary.
Pear Sorbet (Sorbet de Poire)
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