We had a friend coming to dinner who, for medical reasons, can’t have any fat at all for a few weeks. The entree portion of the meal took me a little while to figure out (and I’ll tell you about it one of these days), but dessert was easy. For some reason I have been thinking about a pear bourbon cocktail, but we don’t generally sit around sipping cocktails at home, so I thought I would turn the idea into a sorbet.
It tastes like biting into a very ripe, frozen pear. Very pear-y. With a little spike! It’s definitely going to be a recurring fall dessert for us.

Pear Bourbon Rosemary Sorbet

10 ripe yellow bartlett pears
1/2 cup – 3/4 cup maple syrup
2 sprigs rosemary
1/2 cup – 3/4 cup bourbon (this is an estimate. you have to taste it as you go and decide how much you like in there)

Peel, core and cut the pears into pieces. Heat in a medium saucepan, with the rosemary, until they become soft. Remove the rosemary and discard. Stir in the maple syrup. Let it cool.
Puree everything in the food processor. Chill in the fridge for at least an hour, or overnight.
Freeze in your ice cream maker, according to manufacturer’s instructions. 
The alcohol prevents ice crystals from forming, so you get a smooth, almost creamy sorbet.