Pear Sorbet

Ingredients

• 1.4 pears, peeled, cored and quartered
• 2.155 gram icing sugar
• 3.lemon juice, juice of 2 lemons; approx 60 mls; to taste
• 4.2 egg whites, whisked until stiff but not dry

Method

1. 1.Peel, core and quarter the pears.
2. 2.Put the pears into a pan with the sugar and enough cold water to cover (approximately 2 pints / 1 litre).
3. 3.Poach gently for 10–15 minutes.
4. 4.Remove the pears and reduce the cooking liquid by rapid boiling until thick and syrupy (about 10 minutes).
5. 5.Purée the pears, sugar syrup and lemon juice together in a food processor.
6. 6.Allow to cool, then freeze.
7. 7.When nearly frozen, process briefly in the chilled bowl of a food processor.
8. 8.Whisk the egg whites until stiff but not dry and add by degrees while the food processor is running. The sorbet should double in bulk. (If you do not have a food processor, fold the lightly whisked egg whites into the nearly frozen pear purée.)
9. 9.Freeze until firm.

Notes

• Adapted from 'Leith's Cookery School' by Prue Leith and Caroline Waldegrave.
• Handwritten note: 'approx 60 mls' for the lemon juice quantity.
• Handwritten note: '2 pt' for the poaching water — approximately 1 litre.

Margin notes

• approx 60 mls lemon juice (handwritten)
• 2 pt cold water for poaching (handwritten)