Pear and Red Wine Sorbet
- Total Time
- 1 hours, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 2½pounds ripe pears (4 medium to large pears, like Bartlett pears)
- ½cup sugar, preferably organic fair-trade
- 1½cups red wine
- 1½cups water
- 12- or 3-inch cinnamon stick
- ½teaspoon vanilla extract
- Pinch of freshly ground black pepper
- 2tablespoons fresh lemon juice
Nutritional analysis per serving (20 servings)
68 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Peel, core and quarter the pears. Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract. Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent. This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if they’re somewhat hard. Add the pepper.
- Step 2
Using tongs, remove the pears to a bowl. Remove the cinnamon stick from the poaching liquid, and discard. Turn up the heat, and reduce until the mixture has the consistency of a thin syrup. (This step may be unnecessary, depending on how long you cooked the pears and how juicy they were.)
- Step 3
Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade. Purée until smooth. Slowly add the poaching liquid and the lemon juice, and blend together. Transfer to a bowl, and chill. Meanwhile, place a 1-quart container in the freezer.
- Step 4
Freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container, and freeze for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes.
- Advance preparation: This will keep for a couple of weeks in the freezer.
Private Notes
Comments
It helps to have the sorbet slurry cooled completely before putting it in the ice cream maker, by at least 4 hours. Also, Bartlett pears work nicely, Boscs are too woody. Any red wine is nice, but between the Merlot I used in one batch and a semi-sweet table wine I used in another, the semi-sweet wine worked better. Lastly, the instructions are vague when it comes to how much the liquor needs to reduce. Overall, a really lovely dessert!
This was fantastic and exactly what I had hoped it would be. I used Bartlett pears and a mix of red wines I had on hand. I put a little Meyer lemon rind in the cooking liquid too. I don't have an ice cream maker. This worked out fine by freezing in a baking dish. Then I put the thin frozen chunks into food processor and re-processed until really airy and creamy. Will make this again!
This is wonderful. Complex, fruity and refreshing. I did not chill it enough before putting it into the freezer and had to serve slushies instead of sorbet, but it was still a wonderful dessert.
Wow! I am not good with desserts but have a VIP coming over for dinner tomorrow night so decided to attempt this today. I was so nervous, I didn’t know how long to cook the pears for, but it was excellent. I made it just as written, but I don’t have an ice cream machine. I froze it in a glass pan like other suggested. And just now I whipped it up in my food processor until it was fluffy. I’m not sure there will be any left by the time my guest gets here tomorrow.
This is fabulous and so simple. I used bartlett pears...the first time they were pretty firm, the second time pretty ripe. Only difference was the cooking time. I did not use an ice-cream maker. I froze it in a container and whipped it up the next day in a Ninja something that my daughter has. Perfect! My original plan was to whip it in my big power blender. I bought fancy gingersnaps to serve with. Also had some with vanilla ice cream for a dreamy "creamsicle". Will make this one often!
Has anyone made a nonalcoholic version of this recipe?
@Jen, I subbed hibiscus tea for the wine and it tasted incredible. I made a strong batch to yield 1.5 cups.