The creamy texture of ripe pears makes for a particularly luscious sorbet. The addition of sparkling wine poured on top makes it an elegant summer treat. Pear Sorbet with Spumante.
- 3 pound ripe pears such as comice
- ¼ cup water
- 1½ cup sugar
- ¼ cup fresh squeezed lemon juice
- 2 tablespoon brandy
- spumante or other sparkling wine (as needed)
Peel the pears, then quarter them lengthwise and remove the core. Cut into large chunks and add them along with the water to a large sauce pan. Bring to a simmer over moderate heat; cook until tender, about 10 minutes.
Let the pears cool some then transfer them to a food processor and puree until smooth. Add the sugar, lemon juice and brandy and puree until well-combined and the sugar completely dissolved. Transfer to a bowl and refrigerate until well-chilled.
Freeze the puree in an ice cream maker according to manufacturers directions. The alcohol will keep the mixture from completely freezing hard. Scrape the mixture into a shallow bowl or tray. Cover and freeze at least 30 minutes, preferably overnight.
To serve: Scoop the sorbet into stemmed glasses. Top each portion with spumante or sparkling wine to taste. Serve immediately.