Sorbet
2 1/4 lbs ripe pears, peeled and sliced
1 cup + 1 oz Momokawa Pearl Saké from SakéOne
1 cup + 1 oz water
1 1/4 cup sugar
1 vanilla bean, split

Combine all ingredients in a large, stainless steel saucepan. Simmer until pears are very tender. Remove the vanilla bean. Purée contents of saucepan in a blender until smooth. Strain through a fine-meshed sieve and cool completely. Once cool, freeze the purée in an ice cream machine according to manufacturer’s directions.

Honey Crisps
2 1/2 Tbsp honey
2 Tbsp butter, softened
3 Tbsp powdered sugar
1 egg white
1/3 cup all-purpose flour

Blend honey, butter and sugar in a mixer or by hand until smooth. Add egg white and blend, then add flour and blend until smooth. Grease a cookie sheet and spread batter in a thin, even layer across it. Bake at 375 degrees until golden (10-12 minutes). Remove from oven and cut into triangles while still hot. Allow to cool completely before serving with the sorbet.

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