| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits | January 199 | 1 | servings | |
INGREDIENTS
| 1 3/4 | c | Essencia; (or other sweet |
| ; dessert wine) | ||
| 2 1/2 | c | Fresh pink grapefruit juice; (from about 6 |
| ; grapefruits) | ||
| 1/2 | c | Plus 2 tablespoons sugar |
| 2 | tb | Light corn syrup |
| 1 | tb | Grenadine syrup |
| 1 1/2 | ts | Grated pink grapefruit peel |
| 2 | c | Fresh or frozen cranberries |
| 1 1/2 | c | Water |
| 1 | c | Tawny Port |
| 1 | c | Sugar |
| 2 1/4 | lb | Ripe pears; peeled, quartered, |
| ; cored | ||
| 1 3/4 | c | Plus 2 tablespoons Gewurztraminer or |
| ; other dry white wine | ||
| 3/4 | c | Sugar |
| 2 | tb | Light corn syrup |
| Fresh mint leaves |
INSTRUCTIONS
PINK GRAPEFRUIT SORBET CRANBERRY SORBET PEAR SORBET For Grapefruit Sorbet: Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold. For Cranberry Sorbet: Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold. For Pear Sorbet: Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold. Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.) Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint. Serves 8. Bon Appetit January 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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