PEAR-CRANBERRY SORBET

This unique pear-cranberry combination is intriguing to our guests. It is well complemented by a crisp, not-too-sweet cookie.

3/4 pound ripe pears, pared and sliced
1/2 pound whole cranberries, fresh or frozen
1 cup water
1 cup sugar

Combine all the ingredients in a medium-size saucepan and cook until the cranberries have popped and the pears are soft. Transfer to a blender or food processor and process until smooth. Set aside to cool.
When cool, churn in an ice cream maker, following the manufacturer's instructions. When churned, transfer to an airtight container and freeze.
While the sorbet may be used in 3-4 hours, it has a better texture when it has had a day or two in the freezer.
Makes 4-5 cups sorbet.