Bring 1 cup of water to the boil and
add the pears. Simmer for 15 minutes. Add the rest of the ingredients
and puree the mixture. Allow it to cool down, put in the freezer for
4 hours and stir well every half hour.
Pear sorbet is a recipe from the
Jewish cuisine. It is not allowed to have dairy after meat dishes,
and there are not so many desserts without dairy.
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Heat the milk with
the sugar, add the yolks and reheat slowly while stirring until it thickens
but don't boil. Add the cream and the lemon curd. Allow the mixture
to cool down. Freeze in an ice cream machine or in the freezer (stir
every hour).
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