Cold Pear Soup

For the sorbet: Boil the sugar with 200 ml (approximately 3/4 cup) of water and let simmer until syrupy. Remove from heat and let cool. Peel pears, quarter and core and cut the quarters into small pieces. Add 1 tablespoon lemon juice and puree the pears and syrup. Beat the egg whites until stiff and combine with the pear brandy. Place in a bowl and set at least 3 hours in the freezer. Stir every 30 minutes with a fork.

For the soup: Rinse the pears, pat dry, remove core and coarsely chop. Simmer 10-15 minutes until soft in a saucepan with the sugar and pear juice. Then allow to cool slightly and add the lemon balm. Puree and season with lemon juice and sugar. Place the pear soup in the refrigerator to chill for at least 2 hours.