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Pear-Champagne Sorbet

Source: Sorbets and Ice Cream
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Active Time:  10 Minutes
Total Time:  3 Hours 10 Minutes
  Serves 8
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)
Pear-Champagne Sorbet Recipe at
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.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 8
Calories: 215
Fat. Total: 6g
Fiber: 2g
Carbohydrates, Total: 33g
Sodium: 9mg
% Cal. from Fat: 25%
Cholesterol: 20mg
Protein: 1g
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