INGREDIENTS

INSTRUCTIONS

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

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Nutrition (calculated from recipe ingredients)
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Calories: 414
Calories From Fat: 107
Total Fat: 12.2g
Cholesterol: 30.5mg
Sodium: 44.9mg
Potassium: 251.7mg
Carbohydrates: 73.2g
Fiber: 4.6g
Sugar: 26.7g
Protein: 5g