Zinfandel Sorbet With Poached Pears Recipes

POACHED RED PEAR ZINFANDEL

Steps:

• Core pears from bottom, leaving stem intact.
• Using a paring knife, peel a spiral channel from tip to bottom of fruit, if desired.
• Slice the very bottom off pears to allow them to stand upright.
• Stand pears up in the bottom of a large saucepan then add wine and vanilla.
• Bring mixture just to boiling.
• Reduce heat and simmer pears, covered, for 10 to 15 minutes or until pears are just tender.
• Using a slotted spoon, transfer pears to four dessert dishes.
• Add sugar to liquid in pan and bring to boiling.
• Reduce heat and simmer, uncovered, for 12 minutes or until liquid is reduced to 2/3 cup and is the consistency of a thin sauce.
• Spoon sauce over pears.
• Drizzle honey on top.
• Serve warm or chilled.
• Garnish sauce on each plate with fresh mint leaves, if desired.

PEAR SORBET

Steps:

• In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until pears are tender. Cool slightly. , Pour into a food processor; cover and process for 1-2 minutes or until smooth. Transfer to a 13-in. x 9-in. dish. Cover and freeze for 4 hours or until firm. , Just before serving, process again in a food processor for 1-2 minutes or until smooth. Spoon into dessert dishes.