In a blender or food processor purÄe the pears with the lemon juice. Transfer the puree to a measuring cup and add enough water to make 4 cups of liquid. Stir in the 1 1/2 cups of sugar and stand for 5 minutes. Strain through a fine-mesh strainer and freeze in an ice cream maker, according to the manufacturer╒s directions. When the sorbet is frozen, transfer it to a metal container and freeze for a minimum of 6 hours. Peel the remaining pears, remove the cores and cut each pear into 4-6 pieces. Melt the sugar with 6 tablespoons of water in a medium saucepan over a low heat, stirring until the sugar dissolves. Once the sugar dissolves, add the pear pieces and raise the temperature and boil for 5 minutes. Cool. Place the pear pieces in the serving dishes. Spoon 1 teaspoon of the liqueur over each serving of fruit and top each serving with a ball of sorbet.
