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Zinfandel Sorbet And Poached Pears

Zinfandel Sorbet And Poached Pears is built on Gelatin, Cold Water, Sugar, White Wine, and Pear Nectar Poached Pears. Serves 8. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 1 envelope
• 1/2 cup
• 1/3 cup
• 1 1/4 cup
• 5 1/2 oz
• 2 cup
• 3/4 cup
• 1 tbsp
• 4

Method (preview)

1. 1

   Sorbet: In a medium saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.

2. 2

   Stir over low heat until gelatine is completely dissolved, then stir in remaining ingredients.

3. 3

   Pour into 9 inch square baking pan; freeze 3 hours hours or until firm.

4. 4

   With electric mixer or food processor, beat mixture until smooth.

5. 5

   Return to pan; freeze 6 hours or until firm.

6. 6

   Serve sorbet in Poached Pears drizzled with Poached Pears Syrup, or serve in stemmed glassware.

7. 7

   Garnish, if desired, with fresh mint.

8. 8

   Poached Pears: In large skillet, thoroughly blend wine, sugar and lemon juice.

9. 9

   Add pear halves, cut side down; simmer covered 15 minutes or until pears are tender.

10. 10

    Remove pears and chill.

11. 11

    Cook remaining liquid, uncovered, over medium-high heat 10 minutes or until liquid is reduced by half; chill.