- 2 (11 1/2-oz) cans pear nectar (2 3/4 cups total)
- 6 tablespoons superfine granulated sugar
- 1/8 teaspoon ground cardamom
- 2 teaspoons fresh lemon juice
- Accompaniment: sliced firm-ripe pears tossed with fresh lemon juice
- Special equipment: an ice cream maker
- Bring 1/2 cup pear nectar, sugar, and cardamom to a simmer in a small saucepan, stirring until sugar is dissolved. Stir into remaining pear nectar in a bowl and add lemon juice.
- Freeze in ice cream maker. Serve sorbet over pears.