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Name: Pear Sorbet in Meringue Shells
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 8
Cuisine: American
Ingredients: 1 pn Salt; 32 oz Pear slices in light or; 1 ts Lemon juice; 1 ts Lemon juice; or lime juice; 1/2 ts Cream of tartar; 10 oz Raspberries, frozen; thawed; 4 Egg Whites; room temp; 2 tb Sugar, superfine; 1 c Sugar; 2 tb Pear liqueur; or to taste*; 1/2 ts Cornstarch; Butter, unsalted; for baking; Flour; for baking sheets; 1/2 ts Vanilla extract

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INGREDIENTS

1 pn Salt
32 oz Pear slices in light or
1 ts Lemon juice
1 ts Lemon juice; or lime juice
1/2 ts Cream of tartar
RASPBERRY SAUCE
10 oz Raspberries, frozen; thawed
4 Egg Whites; room temp
2 tb Sugar, superfine
1 c Sugar
MERINGUE SHELLS
2 tb Pear liqueur; or to taste*
1/2 ts Cornstarch
Butter, unsalted; for baking
Flour; for baking sheets
1/2 ts Vanilla extract

INSTRUCTIONS

* This sorbet, based simply on commercially canned pears, can be : enhanced with the flavor of eau-de-vie de poire (pear liqueur) or, : if preferred, with fresh lemon juice. Pears in heavy syrup make a : smooth-textured sorbet; pears in light syrup yield a grainier or : icier sorbet. One day before serving, place cans of pears in coldest part of freezer. Freeze until completely frozen, 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. Remove to food processor. Process pear mixture, using repeated on/off motion, until slushy. Add liqueur and lemon juice; process until blended. Spoon into freezer container. Freeze, tightly covered, until sorbet is solid and flavors mellow, at least 3 hours. Meringues: Butter 2 large baking sheets; dust with flour and shake off excess. Using a 4-inch cardboard template or saucer and the point of a wooden skewer or pick, outline four 4-inch circles, even spaced, on each baking sheet. Set aside. Heat oven to 200F. Beat egg whites, cream of tartar, and salt in large bowl on medium speed until stiff but not dry. Beat in 2/3 cup of the sugar, 1 tablespoon at a time, beating thoroughly after each addition; beat in vanilla; then continue to beat until whites are very stiff and shiny. If mixture feels grainy when small amount is rubbed between your two fingers, sugar is not dissolved completely, and mixture must be beaten a little longer. Fold in remaining sugar gently but thoroughly. Spoon meringue gently into large pastry bag fitted with 1/2-inch fluted tip; fill in traced circles on baking sheets, starting at center of each circle and working to outside edge, in even spiral. When all circles are filled, pipe a standing rim around circumference of each circle. Bake meringue shells until dry and very pale beige, 2 to 2-1/2 hours. Turn off oven; let meringues stand in oven with door closed 2 hours. Remove baking sheets to wire racks; let meringues stand 15 minutes; then carefully loosen them with wide flat metal spatula and transfer to wire racks. Let cool completely. Use immediately or store loosely covered at room temperature up to 3 days. Sauce: Puree raspberries in food processor; press through sieve and discard seeds. Mix sugar and cornstarch in small saucepan; stir in raspberry puree gradually; stir until thoroughly blended. Heat over low heat, stirring constantly, until sauce boils and thickens. Remove from heat. Refrigerate until very cold, at least 2 hours. Stir in lemon juice before serving. Scoop generous portions of sorbet into meringue shells. Pour raspberry sauce over each serving. Serve immediately.

NOTES

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Pear Sorbet in Meringue Shells

1 pn Salt
32 oz Pear slices in light or
1 ts Lemon juice
1 ts Lemon juice; or lime juice
1/2 ts Cream of tartar
 RASPBERRY SAUCE
10 oz Raspberries, frozen; thawed
4 Egg Whites; room temp
2 tb Sugar, superfine
1 c Sugar
 MERINGUE SHELLS
2 tb Pear liqueur; or to taste*
1/2 ts Cornstarch
 Butter, unsalted; for baking
 Flour; for baking sheets
1/2 ts Vanilla extract

*   This sorbet, based simply on commercially canned pears, can be  :      enhanced with the flavor of eau-de-vie de poire (pear liqueur) or,  :      if preferred, with fresh lemon juice. Pears in heavy syrup make a  :      smooth-textured sorbet; pears in light syrup yield a grainier or  :      icier sorbet.    One day before serving, place cans of pears in coldest part of freezer.  Freeze until completely frozen, 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.  Remove to food processor.    Process pear mixture, using repeated on/off motion, until slushy. Add  liqueur and lemon juice; process until blended. Spoon into freezer  container.  Freeze, tightly covered, until sorbet is solid and flavors  mellow, at least 3 hours.    Meringues:  Butter 2 large baking sheets; dust with flour and shake off  excess. Using a 4-inch cardboard template or saucer and the point of a  wooden skewer or pick, outline four 4-inch circles, even spaced, on each  baking sheet. Set aside.    Heat oven to 200F.    Beat egg whites, cream of tartar, and salt in large bowl on medium speed  until stiff but not dry.  Beat in 2/3 cup of the sugar, 1 tablespoon at a  time, beating thoroughly after each addition; beat in vanilla; then  continue to beat until whites are very stiff and shiny. If mixture feels  grainy when small amount is rubbed between your two fingers, sugar is not  dissolved completely, and mixture must be beaten a little longer. Fold in  remaining sugar gently but thoroughly.    Spoon meringue gently into large pastry bag fitted with 1/2-inch fluted  tip; fill in traced circles on baking sheets, starting at center of each  circle and working to outside edge, in even spiral. When all circles are  filled, pipe a standing rim around circumference of each circle.    Bake meringue shells until dry and very pale beige, 2 to 2-1/2 hours. Turn  off oven; let meringues stand in oven with door closed 2 hours.    Remove baking sheets to wire racks; let meringues stand 15 minutes; then  carefully loosen them with wide flat metal spatula and transfer to wire  racks.  Let cool completely. Use immediately or store loosely covered at  room temperature up to 3 days.    Sauce:  Puree raspberries in food processor; press through sieve and  discard seeds.  Mix sugar and cornstarch in small saucepan; stir in  raspberry puree gradually; stir until thoroughly blended. Heat over low  heat, stirring constantly, until sauce boils and thickens. Remove from  heat. Refrigerate until very cold, at least 2 hours. Stir in lemon juice  before serving.    Scoop generous portions of sorbet into meringue shells. Pour raspberry  sauce over each serving. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (229g)
Recipe Makes: 8 Servings

Calories: 306
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.1mg		0 %
Potassium 12.5mg		0 %
Total Carbohydrate 78.8g		23 %
	Dietary Fiber 0g	0 %
	Sugars, other 78.8g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 306

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