- plus 2 tablespoons of sugar - 3/4 Cups
- green pears - 9 pieces
- freshly squeezed lemon juice - 1/2 cup
- fresh or frozen cranberries - 1/2 cup
Mix the sugar with 1 3/4 cup water in a medium saucepan. Stir thoroughly and boil the mixture over medium heat, stirring until the sugar dissolves, from 5 to 8 minutes. Pour the syrup into a metal bowl and put the bowl in ice water or place it in the fridge to cool, about 30 minutes. Meanwhile, peel and chop 3 pears. Mix with 2 tablespoons of lemon juice. Put in a medium saucepan. Add the cranberry. Cover and cook over medium heat for 6 to 8 minutes. Reduce the heat to low and cook under the lid until the pears are soft, from 12 to 18 minutes. Beat mixture in a blender until smooth. Put the mixture in a metal bowl, which put in ice water or in the refrigerator for 30 minutes. Mix the cooled mashed potatoes with syrup and 1/4 cup of lemon juice. Place the mixture in the machine for freezing, following the instructions. If the machine does not, put the mixture in a plastic container and put in the freezer for 1 hour. After 1 hour mix with a fork. Then again, freeze, stirring every 30 minutes until the sorbet completely freezes, about 4 hours. Meanwhile, make forms for sorbet from pears. Cut off the top of the 6 remaining pears, clean the pulp, leaving the skin unchanged. Lubricate the inside with the remaining 2 tablespoons of lemon juice. Put pears and their tops in a large plastic container, cover and freeze for at least 2 hours. Before serving, fill the frozen pears with sorbet and serve with tops of pears.
Servings: 4