|Ripe pears||1 1⁄2 Pound, peeled, quartered and cored (750 Gram)|
|Apple juice||150 Milliliter (2/3 Cup, Pure)|
|Eau de vie/Calvados||1⁄3 Cup (5.33 tbs) (Fine Sugar Liqueur)|
|Pear||1 , sliced and sprinkled with lemon juice|
1. Place the pears, apple juice and sugar in a pan, cover and simmer gently for 10-15 minutes, until soft. Pour into a food processor or blender and work until smooth.
2. Pour into a rigid freezerproof container and leave to cool. Add the liqueur, if using, then cover, seal and freeze for about 3 hours, until half-frozen. Turn into a bowl.
3. Whisk the egg white until stiff, then whisk into the half-frozen pear puree. Return to the container, cover, seal and freeze for about 2 hours, until firm.
4. Transfer to the refrigerator 20 minutes before serving, to soften.