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>

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