| 1 | * 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. |
| 2 | Pears in heavy syrup make a : smooth-textured sorbet; pears in light syrup yield a grainier or : icier sorbet. |
| 3 | One day before serving, place cans of pears in coldest part of freezer. |
| 4 | Freeze until completely frozen, at least 6 hours. |
| 5 | Rinse cans briefly under warm water. |
| 6 | Open each can at both ends, leaving bottom of can in place. |
| 7 | Push the frozen pears and syrup into a large bowl. |
| 8 | Let stand just until softened enough to break frozen mass easily into 3 or 4 pieces, about 15 minutes. |
| 9 | Remove to food processor. |
| 10 | Process pear mixture, using repeated on/off motion, until slushy. |
| 11 | Add liqueur and lemon juice; process until blended. |
| 12 | Spoon into freezer container. |
| 13 | Freeze, tightly covered, until sorbet is solid and flavors mellow, at least 3 hours. |
| 14 | Meringues: butter 2 large baking sheets; dust with flour and shake off excess. |
| 15 | 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. |
| 16 | Set aside. |
| 17 | Heat oven to 200°F. |
| 18 | Beat egg whites, cream of tartar, and salt in large bowl on medium speed until stiff but not dry. |
| 19 | 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. |
| 20 | 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. |
| 21 | Fold in remaining sugar gently but thoroughly. |
| 22 | Spoon meringue gently into large pastry bag fitted with ?inch fluted tip; fill in traced circles on baking sheets, starting at center of each circle and working to outside edge, in even spiral. |
| 23 | When all circles are filled, pipe a standing rim around circumference of each circle. |
| 24 | Bake meringue shells until dry and very pale beige, 2 to 2-?hours. |
| 25 | Turn off oven; let meringues stand in oven with door closed 2 hours. |
| 26 | 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. |
| 27 | Let cool completely. |
| 28 | Use immediately or store loosely covered at room temperature up to 3 days. |
| 29 | Sauce: puree raspberries in food processor; press through sieve and discard seeds. |
| 30 | Mix sugar and cornstarch in small saucepan; stir in raspberry puree gradually; stir until thoroughly blended. |
| 31 | Heat over low heat, stirring constantly, until sauce boils and thickens. |
| 32 | Remove from heat. |
| 33 | Refrigerate until very cold, at least 2 hours. |
| 34 | Stir in lemon juice before serving. |
| 35 | Scoop generous portions of sorbet into meringue shells. |
| 36 | Pour raspberry sauce over each serving. serve immediately. |
