Winter sorbet sampler - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Essencia (or other sweet dessert wine) |
| 2½ | cup | Fresh pink grapefruit juice (from about 6 grapefruits) |
| ½ | cup | Plus 2 T sugar |
| 2 | tablespoons | Light corn syrup |
| 1 | tablespoon | Grenadine syrup |
| 1½ | teaspoon | Grated pink grapefruit peel |
| 2 | cups | Fresh or frozen cranberries |
| 1½ | cup | Water |
| 1 | cup | Tawny Port |
| 1 | cup | Sugar |
| 2¼ | pounds | Ripe pears, peeled, quartered, cored |
| 1¾ | cup | Plus 2 T Gewurztraminer or other dry white wine |
| ¼ | cup | Sugar |
| 2 | tablespoons | Light corn syrup |
| Fresh mint leaves | ||
Directions
PINK GRAPEFRUIT SORBET
CRANBERRY SORBET
PEAR SORBET
FOR GRAPEFRUIT SORBET: Boil 1 C wine in heavy small saucepan until reduced to ¼ C, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining ¾ C 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 C plus 2 T 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 ¾ C wine and corn syrup. Chill until cold.
Process each mixture separately in ice cream maker according to manufac- turer'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.
Bon Appetit/January/1994 Scanned & edited by Di Pahl & <gg>