Pear Sorbet with Cardamom

Eau-de-vie de poire, or pear brandy, serves two purposes in this recipe. It adds a lovely accent of complex flavour to the sorbet, and the alcohol in it prevents the mixture from hardening into an ice block.

½ cup granulated sugar
1½ cups water
¼ tsp. ground cardamom
4 ripe pears, peeled, cored, and chopped
1 tsp. lemon juice, freshly squeezed
2 Tbsp. eau-de-vie de poire, or pear brandy

In a small saucepan, bring the sugar and water to a boil. Reduce the heat and simmer, uncovered, for about 5 minutes, until the mixture reduces in volume and thickens. Chill the syrup for at least 30 minutes, until it is slightly cool. Process the syrup, cardamom, pears, lemon juice, and pear brandy in a blender until the mixture is smooth. Strain and then freeze the pear puree in an ice cream maker according to the manufacturer’s instructions.

Makes 8 servings.