Pear and Blood Orange Sorbet

1. 1

   In a medium-size pot, heat water and sugar to a boil, and stir so that all the sugar dissolves.

2. 2

   Add the pears and white wine, and boil until reduced by about 2/3, then turn the heat down to a simmer.

3. 3

   When syrup is reduced and pears are fork-tender, remove pears and puree them in a food processor.

4. 4

   Squeeze the juice of the two blood oranges into the simmering syrup and water mixture.

5. 5

   Return the pear puree to the syrup, and stir until incorporated.

6. 6

   Remove the mixture from the stovetop, place into a heat-proof bowl and refrigerate until cooled completely (about 1 hour).

7. 7

   Place the cooled mixture in your ice cream maker and churn for about 40 minutes, or until sorbet is one large, somewhat firm lump.

8. 8

   Freeze until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.