PEAR SORBET ICE CREAM RECIPE

Two 16-oz. cans pears packed in heavy syrup, drained, liquid discarded
1 cup plus 2 tablespoons simple syrup
6 tablespoons fresh lemon juice

Purée the pears in a food processor. Add the syrup. lemon juice and cream.
Pour the mixture into the bowl of the machine and freeze.
Makes about 1 quart.

PINAPPLE ICE

1 cup sugar
2/3 cup water
1 fresh pineapple
1/3 cup fresh lime juice
1 large egg white

Combine sugar and water in a saucepan over medium heat; stir until sugar dissolves and syrup begins to simmer. Chill. (I assume you're supposed to take if off the heat, first). Cut pineapple in half, lengthwise, leaving crown intact. Remove fruit from both halves, leaving 1/2-inch of fruit inside the rind. Remove core and cut fruit into 1-inch chunks. Place pineapple halves in large plastic bags and freeze until ready to use. In a food processor with metal blade in place, add pineapple chunks and process until pineapple is smooth and uniformly pureed. You should have about 2 cups puree. Add chilled syrup and lime juice. Process 10 seconds. Place mixture in metal tray or bowl and partially freeze. With metal blade in place, place spoonfuls of partially thawed pineapple mixture in bowl of processor. Mix by turning processor on and off about 8 times, then process about 2 minutes until completely blended, smooth and fluffy. With machine running, add egg white through feed tube. Process 1 minute. Refreeze. Spoon into pineapple shells and serve.

PINEAPPLE SORBET

1 3/4 cups simple syrup
One 20-oz. can pineapple packed in its own juice

Drain the pineapple and reserve the juice for another use. Purée the pineapple in a food processor until very frothy. You should have about 2 cups Purée.Stir in the simple syrup.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.