Light and refreshing, this sorbet is a delightful way to end a heavy meal. If you want to serve sparkling wine with the sorbet, choose one that's sweeter than the one in the sorbet. Extra-dry sparkling wine is actually sweeter than brut. (We liked Chandon Riche extra dry for this recipe.) Pear juice may be substituted for the sparkling wine.
Sunset SEPTEMBER 2007
1. Put pears and 3/4 cup sparkling wine in a medium pan over medium-high heat. Bring to a boil, then lower heat to maintain a steady simmer. Cook, stirring occasionally, until pears are tender, about 10 minutes. Whirl pear mixture and sugar in a blender until smooth. Stir in corn syrup, cover, and chill.
2. When mixture is cold, stir in remaining 3/4 cup sparkling wine and freeze in an ice cream maker according to manufacturer's instructions. Serve immediately, or transfer to a freezer-safe container, cover, and freeze until ready to serve.
Note: Nutritional analysis is per 1/2 cup serving.
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