Sorbet aux poires a l'armagnac (Pear Sorbet with Armagnac)

Store in recycled Talenti containers

I remember the first time I had pear sorbet. It was at Bartalotta at the Wynn in Las Vegas. The sorbet was white, opaque, and non-descript in appearance. I had no idea what flavor it was, which was part of what made it so enticing to try. The first bite melted in my mouth, and immediately, the flavor registered as something familiar, but exotic. It was impossible to place, and the server eventually had to explain what it was. Pear. It was magical. Bartalotta's craft was iced with eau-de-vie. My version tastes of armagnac distilled in the hills of Gascony.  Enjoy.

Diet: Vegan

Yield: 2 pints

INGREDIENTS

4 ripe pears (any local variety you can find in season will work)

1/2 cup sugar
1 1/2 cups water

1 tablespoon freshly-squeezed lemon juice

2 tablespoons armagnac

FOOD SOURCE

Pears: Ingraberg Farms, Rockford

METHOD
1.  Combine sugar and water, and bring to a boil in a small saucepan over high heat.
2.  Reduce heat and simmer until sugar dissolves and syrup thickens.
3.  Chill syrup until slightly cool.
4.  Combine pears, syrup, lemon juice, and armagnac in a blender and process until smooth.  
5.  Strain the mixture and process in ice cream maker according to manufacturer's instructions (about 25 minutes).


Remove from freezer ten minutes before serving, and garnish with fresh raspberries.


Note: Pears oxidize quickly. Do not skip the lemon juice.  Additionally, the armagnac imparts a cognac color to the sorbet.  If a white sorbet is preferred, use eau-de-vie or Calvados.