By Martha Rose Shulman
- Total Time
- 1 hours, plus chilling
- Rating
- 5(115)
- Notes
- Read community notes
This sorbet might sound unusual, but it's a sophisticated (and delicious) twist on the standard one-note fruit sorbet: the sweetness of the pears and the acidity of the red wine balance each another out, a sprinkle of black pepper adds bite and a baseline of cinnamon and vanilla warm it all up. It couldn't be easier to make (sauté, blend and freeze) and it's gorgeous to boot.
Featured in: Desserts for the Conscientious
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Ingredients
Yield:One quart
- 2½pounds ripe pears (4 medium to large pears, like Bartlett pears)
- ½cup sugar, preferably organic fair-trade
- 1½cups red wine
- 1½cups water
- 12- or 3-inch cinnamon stick
- ½teaspoon vanilla extract
- Pinch of freshly ground black pepper
- 2tablespoons fresh lemon juice
Ingredient Substitution Guide
Nutritional analysis per serving (20 servings)
68 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Peel, core and quarter the pears. Place them in a medium saucepan with the sugar, red wine, water, cinnamon stick and vanilla extract. Bring to a boil, reduce the heat and simmer, uncovered, until the pears are soft and translucent. This will take 15 to 20 minutes if the pears are ripe and soft to begin with, or about 30 minutes if they’re somewhat hard. Add the pepper.
Step
2
Using tongs, remove the pears to a bowl. Remove the cinnamon stick from the poaching liquid, and discard. Turn up the heat, and reduce until the mixture has the consistency of a thin syrup. (This step may be unnecessary, depending on how long you cooked the pears and how juicy they were.)
Step
3
Place the pears, in batches, in a blender, or place all of them in a food processor fitted with the steel blade. Purée until smooth. Slowly add the poaching liquid and the lemon juice, and blend together. Transfer to a bowl, and chill. Meanwhile, place a 1-quart container in the freezer.
Step
4
Freeze in an ice cream maker following the manufacturer’s instructions. Transfer to the chilled container, and freeze for at least two hours before serving. If frozen solid, allow to soften in the refrigerator for 15 to 30 minutes.
Tip
- Advance preparation: This will keep for a couple of weeks in the freezer.
Ratings
5
out of 5
115
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Private Notes
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Cooking Notes
Amy
It helps to have the sorbet slurry cooled completely before putting it in the ice cream maker, by at least 4 hours. Also, Bartlett pears work nicely, Boscs are too woody. Any red wine is nice, but between the Merlot I used in one batch and a semi-sweet table wine I used in another, the semi-sweet wine worked better. Lastly, the instructions are vague when it comes to how much the liquor needs to reduce. Overall, a really lovely dessert!
MF
This was fantastic and exactly what I had hoped it would be. I used Bartlett pears and a mix of red wines I had on hand. I put a little Meyer lemon rind in the cooking liquid too. I don't have an ice cream maker. This worked out fine by freezing in a baking dish. Then I put the thin frozen chunks into food processor and re-processed until really airy and creamy. Will make this again!
Katie
This is wonderful. Complex, fruity and refreshing. I did not chill it enough before putting it into the freezer and had to serve slushies instead of sorbet, but it was still a wonderful dessert.
Cindy
Would this work with Asian pears?
lorraine
I had some ripe Bosc pears and no time, so I made up the slurry, using Cocobon Roasted Oak Red Blend from TJ’s, and put in fridge for five days. Made the sorbet and it’s fantastic; even better than when I chilled it overnight. A perfect recipe. Thanks!
Maggie
THe color and flavor of this are great. To insure a creamy, scoopable texture, I recommend removing the pears once cooked, puree and measure. I got 2 1/2 c. puree, then boiled down the syrup to about 1/2 c. Figuring this was now mostly sugar, I measured out exactly 1/2 c. and discarded the rest, then added the 1/2 c. syrup to the puree. See https://www.breadandbasil.nyc/recipes/sorbet-guide. (Their egg test works!) This mix froze with small crystals and could be scooped straight from the freeze
TateVP
Very nice, although I will increase the red wine, add Angostura biitters, and decrease the sugar next time I make it. This is definitely a Day project because it requires you to freeze the liquid before putting it in the ice cream maker, which takes around 6 to 8 hours in my experience.
aashumi
Turned out amazing - I didn’t have an ice cream maker so I froze it. All good but the texture did come out grainy. Next time will try to serve this with candied berries - felt like something was missing
jen
We were gifted a bottle of fairly dry Montepulciano d’Abruzzo but aren’t wine drinkers so I used it to make this. I used five very ripe pears-one Bosc and two each yellow and red d’Anjous. The reduction took the liquid down to about 1 1/3 cups before it was syrup. I froze it in a 9x13 pan and then put the chunks in my food processor. Should have done half at a time because it filled the processor too much but we got through it. Wow it was really delicious and such a beautiful color.
Meradi
I only have a Bargain Mart near me and I don't have an ice cream maker so I was a bit limited, but I wound up using Anjou pears with a 19 Crimes red blend to balance the sweetness and used a tiny blender one batch at a time. Turned out DELICIOUS!
StephanieGwen
This turned out delightfully. I did add a bit of cardamom to go with the cinnamon, and don't at all regret it. Also, I used admittedly large pears from my father's orchard, but this made almost 2 quarts. Not that I'd complain. It's delicious.
Jody
Made this for Valentine's day. Great recipe that was low effort and high impact. I used a cheapo cabernet with d'anjou pears. I think I ought to have reduced the wine further but I grew impatient. I'm thinking of other fruit and wine combos to try. I'm fixated on kiwi and will adapt this as soon as I figure out the right wine. Recommended without reservation!
Paula
I have neither ice cream maker or food processor. Any suggestions using just a blender? Thanks.
Carrie
This is absolutely delicious. I used a wide strip of orange rind when I was cooking the pears (instead of the lemon)and a vanilla bean from some used up home made vanilla extract. I will definitely be making this again.
MF
This was fantastic and exactly what I had hoped it would be. I used Bartlett pears and a mix of red wines I had on hand. I put a little Meyer lemon rind in the cooking liquid too. I don't have an ice cream maker. This worked out fine by freezing in a baking dish. Then I put the thin frozen chunks into food processor and re-processed until really airy and creamy. Will make this again!
Amy
It helps to have the sorbet slurry cooled completely before putting it in the ice cream maker, by at least 4 hours. Also, Bartlett pears work nicely, Boscs are too woody. Any red wine is nice, but between the Merlot I used in one batch and a semi-sweet table wine I used in another, the semi-sweet wine worked better. Lastly, the instructions are vague when it comes to how much the liquor needs to reduce. Overall, a really lovely dessert!
Katie
This is wonderful. Complex, fruity and refreshing. I did not chill it enough before putting it into the freezer and had to serve slushies instead of sorbet, but it was still a wonderful dessert.
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