2 (11 1/2-oz) cans pear nectar (2 3/4 cups total)
6 tablespoons superfine granulated sugar
1/8 teaspoon ground cardamom
2 teaspoons fresh lemon juice
Accompaniment: sliced firm-ripe pears tossed with fresh lemon juice
Special equipment: an ice cream maker
Bring 1/2 cup pear nectar, sugar, and cardamom to a simmer in a small saucepan, stirring until sugar is dissolved. Stir into remaining pear nectar in a bowl and add lemon juice. Freeze in ice cream maker. Serve sorbet over pears.