Pear Sorbet (Sorbet de Poire) recipe

Canned or fresh pears
Lemon juice
1 3/4 cups granulated sugar
1 cup water
2 egg whites

Blend enough canned or fresh pears, poached with the juice of 1 lemon for 10 minutes, to make 2 cups puree.

Combine sugar and water, and boil 5 minutes. Mix with puree 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.