Pear-cranberry sorbet
Description
The dish is prepared without unnecessary complications. Mix sugar with 1 3/4 cups of water in a medium saucepan. Stir thoroughly and cook over medium heat, stirring, until the sugar dissolves, about 5 to 8 minutes. Pour the syrup into a metal bowl and place the bowl in ice water or refrigerate to cool, about 30 minutes. Meanwhile, peel and chop 3 pears. Toss with 2 tablespoons of lemon juice. Place in a medium saucepan. Add cranberries. Cover and cook over medium heat for 6 to 8 minutes. Reduce heat to low and continue cooking, covered, until pears are soft, 12 to 18 minutes. Blend the mixture in a blender until smooth. Transfer the mixture to a metal bowl, place the bowl in ice water or refrigerate for 30 minutes. Mix the chilled puree with the cooled syrup and 1/4 cup of lemon juice. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. If you don't have an ice cream maker, pour the mixture into a plastic container and freeze for 1 hour. After 1 hour, stir with a fork. Then refreeze, stirring every 30 minutes, until the sorbet is completely frozen, about 4 hours. Meanwhile, prepare pear molds for the sorbet. Cut the tops off the remaining 6 pears and scoop out the flesh, leaving the peel intact. Rub the insides with the remaining 2 tablespoons of lemon juice. Place the pears and their tops into a large plastic container, cover with a lid, and freeze for at least 2 hours. Before serving, fill the frozen pears with sorbet and serve with the pear tops. The finished dessert is ready to be served.