Instructions: Combine sugar with 1 3/4 cups water in a medium saucepan. Stir well, and cook mixture over medium-high heat, stirring occasionally, until sugar is dissolved, 6 to 8 minutes. Set aside to cool.

Meanwhile, make the serving shells: Cut the top third off each pear, reserving the tops. Using a melon baller, remove cores and discard. Scoop out as much flesh from pears as possible, leaving skin intact and reserving flesh. Brush insides of pears with 2 tablespoons lemon juice. Place pears and their tops in a large container, and cover; transfer to the freezer for at least 2 hours. The shells can be prepared 2 to 3 days ahead.

Transfer reserved pear flesh to a medium saucepan. Add 2 tablespoons lemon juice and the cranberries. Cover, and cook over medium heat until juices are released, 6 to 8 minutes. Reduce heat to medium-low, and cook, covered, until pear flesh is very soft, 12 to 18 minutes. Transfer mixture to food processor, and process until smooth. Pass mixture through a fine sieve into a metal bowl. Add cooled syrup, stirring to combine. Transfer to refrigerator to chill thoroughly, about 30 minutes.

Stir remaining 1/4 cup lemon juice into pear mixture. Transfer mixture to an ice-cream machine, and freeze, following the manufacturers instructions. If a machine is not available, place the mixture in an 11- by 6- by 2 3/4-inch plastic container (this size container works best) in the freezer for 1 hour. After 1 hour, stir with a fork. Continue to freeze, stirring every 30 minutes, until the sorbet has set and is completely frozen, about 4 hours.

To serve, fill frozen shells with sorbet, and garnish with pear tops and bay leaves. Serve immediately.

This recipe yields 6 servings.

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