Pear Sorbet with Elderberry Sauce
In a saucepan bring the sugar and 200 ml (approximately 7 ounces) of water to a boil and simmer until and syrupy. Remove from heat and let cool. Peel, quarter and core the pears and cut into small pieces. In a blender puree the pears with 1 tablespoon lemon juice and the syrup. Beat the egg whites until stiff and fold into the pear mixture along with the brandy. Scrape the mixture into a shallow metal bowl and freeze at least 3 hours, stirring vigorously with a fork every 30 minutes to prevent large ice crystals from forming.
For the sauce: In a saucepan, bring 2 tablespoons of the apple juice to a boil. Stir together the cornstarch and the remaining juice and stir it into the pan along with the elderberry juice and simmer over low heat for about 3 minutes until lightly thickened. Let cool. Spoon a little of the sauce into each bowl and top with a scoop of pear sorbet.
Serve garnished with zest and serve the remaining sauce on the side.