Pear, Pear, Pear

Directions

1. 1
   Peel the pears and brush them with the lemon juice; reserve the peels.
2. 2
   Quarter and core the pears, then slice them lengthwise 1/8 inch thick.
3. 3
   Transfer to a large, shallow dish.
4. 4
   Sprinkle 1/4 cup of the pear eau-de-vie over the pears and add a pinch of salt.
5. 5
   Cover and refrigerate for at least 30 minutes or for up to 2 hours.
6. 6
   Meanwhile, in a medium saucepan, combine the sugar with the water and simmer over moderate heat until the sugar dissolves.
7. 7
   Add the reserved pear peels, cover partially and simmer over low heat for 15 minutes.
8. 8
   Strain the syrup and refrigerate until chilled.
9. 9
   Using a wooden spoon, press the raspberries through a fine sieve until smooth.
10. 10
    Reserve the puree.
11. 11
    Scoop 1/4 cup of the pear sorbet into each of 12 shallow bowls.
12. 12
    Spoon the chilled pears and pear syrup around the sorbet.
13. 13
    Pour the remaining 1/4 cup of eau-de-vie over the pears and dot each serving with 2 teaspoons of the raspberry puree.
14. 14
    Garnish with the rose petals and serve.