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Napa Valley Poached Pears With Pear-Fennel Sorbet

Categories:
desserts, fruits, frozen

1 bottle dry white wine
--750 ml
--preferably sauvignon blanc
3 cups water
2 cups granulated sugar
9 ripe firm comice pears; peeled and cored
--or bosc pears
1 tablespoon fennel seeds
3 tablespoons fresh lemon juice

1. In a large pot, bring wine to a boil. Add water and sugar, stirring to dissolve. Return to a boil.

2. Add pears and bring to a simmer. Reduce heat to low, cover and simmer until pears are soft, 30 to 40 minutes. Remove from heat and let cool to room temperature, 1 1/2 hours. With a slotted spoon, transfer pears to a plate lined with paper towels. Cover and refrigerate poaching liquid and pears. (The pears and liquid will keep, covered, in the refrigerator for up to 2 days.)

3. In a small dry skillet, toast fennel seeds over low heat, stirring constantly, until fragrant, about 1 minute. Remove from heat and lightly crush.

4. In a medium saucepan, combine crushed fennel seeds and 3 cups reserved poaching liquid. Bring to a simmer. Remove from heat and let steep for 30 minutes. Strain through a fine sieve. Discard seeds.

5. Cut 3 reserved pears into chunks and place in a food processor. Add fennel-scented poaching liquid and puree until smooth. Strain through a fine sieve into a bowl. Stir in lemon juice. Cover and refrigerate until cold, about 30 minutes.

6. Pour pear puree into an ice cream maker and freeze according to manufacturer's instructions. (Alternatively, freeze mixture in a shallow cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth.)

7. To serve, cut pears in half lengthwise. Thinly slice each half lengthwise and fan slices onto chilled plates. Garnish with a scoop of Sorbet. Serve immediately.

MAKES 6 PEARS AND 3 CUPS SORBET, FOR 6 SERVINGS.

255 calories per serving; 1 gram protein; 1 gram fat (0 grams saturated fat); 65 grams carbohydrate; 1 gram alcohol; 5 mg sodium; 0 mg cholesterol; 3 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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Contributor: Eating Well, October 1997

Yield: 6 servings

Preparation Time: 0:00




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