Bon Appetit/1980 – Chef Interview articlemore
29oz cans pear halves, drained and pureed
cup fresh lemon juice
tblsp pear brandy
dessert crepes (use favorite recipe and add minced zest of ½ orange to batter)
cups fresh raspberries
Crème fraiche or crème anglaise
For sorbet: Combine sugar and water in small saucepan and stir over medium-high heat until sugar is dissolved. Just before syrup reaches boiling point, remove from heat. Let cool, then cover and refrigerate until chilled. Combine syrup, pear puree, lemon juice and brandy. Freeze in ice cream maker according to manufacturer’s directions, or in freezer. If using freezer, turn into metal pan and freeze solid. Partially thaw sorbet, then beat in processor until smooth and fluffy. Turn into airtight plastic container and refreeze until ready to serve. (Sorbet is best served within 24 hours.) To assemble: Brush butter over one side of each crepe. Place ¼ cup raspberries in center of buttered side. Fold in sides, then ends to form an envelope. Transfer to serving plate and place scoop of sorbet alongside. Serve immediately with crème fraiche or crème anglaise. Crepes can be filled with raspberries up to 4 hours before serving.