| 1 | While in paris, i visited ile st. |
| 2 | Louis, where the famous berthillon"s ice creams are made. |
| 3 | I tasted wonderful flavors, although most of them were no better than some of the ice creams i make at home, using my ice cream machine. |
| 4 | The pear (poire) sorbet, however, stood out. |
| 5 | I had never tasted anything like it before, and it was very good. |
| 6 | After returning home, i searched through my recipe files, and found something that could serve as a basis for that ice cream. |
| 7 | After a few experiments, i came out with this excellent sorbet. |
| 8 | Put the sugar, water, wine, lemon juice and lemon rind in a pan. |
| 9 | Peel, core and halve pears, and add to pan. |
| 10 | Bring to boil. |
| 11 | Reduce heat to low, cover partially, and cook another 20-30 minutes. |
| 12 | Strain cooked pears, reserving liquid. |
| 13 | Strain the liquid through a fine sieve, and add ?cup strained liquid to the pears. |
| 14 | Puree in blender or food processor until very smooth. |
| 15 | Strain back the puree through a fine sieve into a bowl, and refrigerate several hours. |
| 16 | When cool, add ?cup heavy cream. |
| 17 | Mix to blend. |
| 18 | Pour into an ice-cream maker and freeze according to manufacturer"s directions |
