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unflavored gelatin cold water sugar white Zinfandel wine pear nectar white Zinfandel wine sugar lemon juice Bartlett
Viewed: 52 - Published at: 2 years agoIngredients
- 14 ounce unflavored gelatin (Knox)
- 12 cup cold water
- 13 cup sugar
- 1 14 cups white zinfandel wine
- 1 (5 1/2 ounce) can pear nectar
- 2 cups white zinfandel wine
- 34 cup sugar
- 1 tablespoon lemon juice
- 4 medium pears, peeled, halved and cored (Anjou or bartlett)
Method
- Zinfandel Sorbet:.
- In medium pan, sprinkle gelatine over cold water; let stand 1 minutes.
- Stir over medium heat till gelatine is completely dissolved, 3 minutes.
- Stir in sugar till dissolved, then stir in remaining ingredients.
- Pour into 9" square pan; freeze 3 hours till firm.
- With mixer beat mixture till smooth and return to pan; freeze 6 hours till firm.
- Serve sorbet in poached pears drizzled with syrup or serve in stemmed glassware with fresh mint.
- Poached pears:.
- In large pan, thoroughly blend wine, sugar and lemon juice.
- Add pear halves, cut side down, and simmer covered 15 minutes till pears are tender.
- remove pears and chill.
- Cook remaining liquid, uncovered, over medium-high heat 10 minutes till liquid is half reduced; chill.
- Time indicated is total chill time.
