Pear Sorbet In Meringue Shells

Ingredients:

2 16-oz. cans pear slices in heavy syrup

2 Tbs. eau-de-vie de poire

1 tsp. fresh lemon juice

Meringue Shells

Raspberry Sauce

Preparation:

Place cans of pears in freezer and freeze at least 6 hours. Rinse cans briefly under warm water. Open each can at both ends, leaving bottom of can in place. Push the frozen pears and syrup into a large bowl. Let stand just until softened enough to break frozen mass easily into 3 or 4 pieces, about 15 minutes. Place in food processor.

Process pear mixture, using on/off motion, until slushy. Add eau-de-vie and lemon juice. Process until blended. Spoon into freezer container. Freeze, tightly covered, until sorbet is solid and flavors mellow, at least 3 hours.

Make meringue shells and raspberry sauce. Scoop generous portions of sorbet into meringue shells. Pour raspberry sauce over each serving.

Serving Suggestion:

Serve immediately.

History:

Cuisine Magazine from a long time ago.

 

I planted this new avocado tree just

after Mom’s death in 2007.