Zinfandel Sorbet With Poached Pears
|Unflavored gelatin||1 Ounce (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|White zinfandel wine||1 1⁄4 Cup (20 tbs)|
|Canned peach nectar||5 1⁄2 Ounce (1 Can)|
|Zinfandel wine||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1 Tablespoon|
|Pears||4 Medium, peeled, halved, and cored (Anjou / Bartlett Pears)|
Zinfandel Sorbet: In medium saucepan, sprinkle unflavored gelatine over cold water; let stand 1 minute.
Stir over low heat until gelatine is completely dissolved, about 3 minutes.
Stir in sugar until dissolved, then stir in remaining ingredients.
Pour into 9-inch square baking pan; freeze 3 hours or until firm.
With electric mixer or food processor, beat mixture until smooth.
Return to pan; freeze 6 hours or until firm.