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1.
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Combine the lime juice, sugar, water, and almond extract in a saucepan and heat over medium heat until the sugar has completely dissolved. Add currants and remove from heat. Set aside for 15 minutes.
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2.
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Peel and core the pears, placing them in water until all are peeled and cored.
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3.
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Strain the currants from the sugar water. Reserving the liquid, and setting aside the currants. Return the liquid to the sauce pan, add the pears and cook over medium heat. Allow the pears to simmer for 20 minutes or until soft.
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4.
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Remove the saucepan from the stove, and carefully puree the pears in a blender or food processor until smooth. Place the puree into chill. (*See Note)
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5.
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When the liquid has chilled, add back the currants and stir. Transfer the container to the freezer and stir every 20 minutes for 2 or 3 hours. to achieve a soft, frozen consistency.
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* NOTE: If you use a blender to puree the pears, work in small batches. Filling the blender only about a 1/4 full each batch. Be sure and place the top on the blender and then place a towel over the top and hold the top with your hand. This will keep the hot liquid from boiling over when the blending starts.
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"The Great Book of Pears" (Ten Speed Press)
click on the cover to see it at Amazon.com
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