Ginger-Pear Sorbet in Spiced Brown Butter and Walnut Tuile Cups

Name: Ginger-Pear Sorbet in Spiced Brown Butter and Walnut Tuile Cups
Yield: 10 Servings
Ingredients: 3 cups water; 1 1/2 cups sugar; 1 1-inch piece fresh ginger (about 1/2 ounce), peeled, very thinly sliced; 2 1 1/2-inch-long strips lemon peel (yellow part only, removed with vegetable peeler); 2 1/4 pounds ripe pears, peeled, halved, cored (quartered if large); Pinch of salt; 2 tablespoons pear eau-de-vie (such as poire Williams) or pear liqueur (such as Mathilde Poires); Spiced Brown Butter and Walnut Tuile Cups (click for recipe); Fresh raspberries (for garnish); Ice cream maker

By Abigail Johnson DodgePhotographer Patricia Heal

October 8, 2009

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Recipe notes