In a large, heavy-based saucepan, combine the water and sugar over high heat. Stir occasionally until the sugar is dissolved and the syrup is simmering, about 5 minutes. Remove from the heat. You should have about 2 cups.
To the sugar syrup add the Champagne, pears, juniper berries, Poire William, vanilla bean, and orange zest. Simmer over medium-low heat until the pears are very tender, about 15 minutes.
Take the pan off the heat. Remove the orange zest, vanilla bean, and juniper berries, squeezing the cheesecloth. Purée the pears and liquid in a blender. Add the lemon juice. Strain the purée into a large bowl set over ice to cool. Freeze the purée in an ice-cream maker, following the manufacturer’s instructions.
nutrition information (per serving):
per 1/2 cup, Calories
0, Fat Calories
0, Saturated Fat
0, Monounsaturated Fat
43, Polyunsaturated Fat
Photo: Ben Fink