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1
Peel, core and quarter the pears.
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2
Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract.
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3
Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent.
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4
This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if theyre somewhat hard.
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5
Add the pepper.
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6
Using tongs, remove the pears to a bowl.
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7
Remove the cinnamon stick from the poaching liquid, and discard.
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8
Turn up the heat, and reduce until the mixture has the consistency of a thin syrup.
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9
(This step may be unnecessary, depending on how long you cooked the pears and how juicy they were.)
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10
Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade.
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11
Puree until smooth.
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12
Slowly add the poaching liquid and the lemon juice, and blend together.
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13
Transfer to a bowl, and chill.
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14
Meanwhile, place a 1-quart container in the freezer.
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15
Freeze in an ice cream maker following the manufacturers instructions.
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16
Transfer to the chilled container, and freeze for at least two hours before serving.
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17
If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes.
