| 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
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