Honey Poached Pear with Lemon Yogurt Sherbet

Serves 8

Poached Pears
Peel, halve and core:

• 4 almost-ripe pears

Combine in a saucepan:

• 2 cups water
• 1 cup sourwood honey, or a light honey
• 1 cup white wine, such as Chardonnay or Pinot Gris
• ½ of a vanilla bean, split and scraped
• Zest of ½ one lemon, cut with a vegetable peeler

Bring to a full, rolling boil, then reduce heat and carefully insert pear halves. Cover the surface with a piece of parchment paper and simmer until pears are fork-tender.

Meyer Lemon-Yogurt Sherbet
Combine in a saucepan and bring to a full boil:

• 2 cups water
• 1 cup golden cane sugar
• Zest of 2 Meyer lemons
• Juice of 2 Meyer lemons

Cool completely before whisking in:

• 1 cup sheep’s milk yogurt

Freeze in an ice cream freezer according to the manufacturer’s directions.

– Maggie Davidson, Pastry Chef