Frosty Pear Sherbet

Ingredients

• 1 can 29 oz Bartlett pears
• 2 tbsp lemon juice
• ½ cup half 'n' half
• 1 tbsp green creme de menthe
• ⅛ tsp salt
• 1 egg white, stiffly beaten
• 1 can 16 oz Bartlett pears
• mint sprigs

Method

1. Place the undrained pears from the 29-ounce can in a blender with the lemon juice, half 'n' half, creme de menthe and salt. Blend until smooth. Turn into a shallow pan. Freeze until firm.
2. Break the frozen mixture into chunks and beat with an electric beater until smooth. Fold in the stiffly beaten egg white. Return to the pan and freeze until firm. Makes 1 quart sherbet.
3. To serve: Drain the 16-ounce can of pears. Cut the pear halves into thirds and place upright around the sides of sherbet glasses. Place scoops of sherbet in the center. Garnish with mint sprigs.

Notes

Serves 6.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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