- Special Pricing
- Active Time 10m
- Total Time 3h 10m
Choose flavorful ripe pears such as Anjou or Bosc for this delicate sorbet. It is delightful after a dinner featuring roast duck, pork tenderloin or grilled sausages.
- 4 large pears (about 1 1/2 pounds), peeled, cored, and sliced
- 2 cups sparkling wine, Champagne, or fruity white wine, such as Riesling, Semillon or Chenin Blanc
- 3/4 cup sugar
- 1/4 teaspoon freshly grated nutmeg
- 1 tablespoon fresh lemon juice
- 1/2 cup heavy cream
- 2 to 3 tablespoons pear brandy (optional)
In a large saucepan, combine the pears, wine, sugar, nutmeg and lemon juice and simmer until the pears are soft, about 10 minutes. Let cool, cover, and refrigerate for 1 to 2 hours, or until thoroughly chilled. Stir in the cream.
Freeze in an ice cream maker according to the manufacturer's instructions. When the mixture is almost completely frozen, blend in the brandy, if desired.
Serving Size = 1/2 cup
Photography by Frankie Frankeny
Recipe reprinted by permission of Chronicle. All rights reserved.
nutrition information per serving
215 calories; 6g total fat; 20mg cholesterol; 9mg sodium; 33g carbohydrates; 2g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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