Pear Red-White Sorbet
Robin Valentine
Third Place, 2011 Moraga Pear and Wine Festival
1 cup dry red wine
? cup sugar
1 pound ripe Bartlett pears, peeled, cored and cut into 1-inch pieces (2 cups)
2 tablespoons fresh lemon juice
Coarse salt.
In a small saucepan, bring wine, 1 ? cups water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add pears; reduce heat and simmer until tender, 5-10 minutes. Stir in lemon juice and a pinch of salt; cool completely. Transfer to a shallow baking dish, Freeze until solid, about 6 hours (or overnight). With a fork, break frozen mixture into large pieces. In two batches, puree in a food processor until completely smooth, 2-3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).
Variations: For presentation, serve in Martini glass topped with mint. You can use 1 cup of cranberry-juice cocktail instead of the red wine.
Robin ValentineThird Place, 2011 Moraga Pear and Wine Festival1 cup dry red wine? cup sugar1 pound ripe Bartlett pears, peeled, cored and cut into 1-inch pieces (2 cups)2 tablespoons fresh lemon juiceCoarse salt.In a small saucepan, bring wine, 1 ? cups water, and sugar to a boil over medium heat, stirring often, until sugar dissolves. Add pears; reduce heat and simmer until tender, 5-10 minutes. Stir in lemon juice and a pinch of salt; cool completely. Transfer to a shallow baking dish, Freeze until solid, about 6 hours (or overnight). With a fork, break frozen mixture into large pieces. In two batches, puree in a food processor until completely smooth, 2-3 minutes per batch. Transfer to an airtight container; freeze until ready to serve (sorbet will be soft).Variations: For presentation, serve in Martini glass topped with mint. You can use 1 cup of cranberry-juice cocktail instead of the red wine.Reach the reporter at:
Lamorinda Weekly, Moraga CA