You are here

Zinfandel Sorbet With Poached Pears

admin's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Interest: 
Everyday, Healthy

Rate It

Your rating: None
4.05
Average: 4.1 (15 votes)