Red Wine, Quince and Cinnamon Poached Pear Sorbet

Winter, meet summer!

I had 4 packham pears which were becoming quite ripe, i needed to do something with them...but other than crumble...or pie or other wintery desserts i could think what.

Somehow i decided this would be a good idea.

Turns out it was.

It is quite rich, but served with some orange segments to cut through the richness it is just delish

I am also thinking of making this combo again, however as an ice-cream to balance the richness

This recipe seems tiresome since there is cooking, cooling, freezing and refreezing....but begin this recipe (as i did) one night, and after work the next day scrape the sorbet once, and then again while cooking dinner...then it is ready for dessert that night.

too easy! :)

Ingredients

*4 packham pears
*1 cinnamon stick
*a sprinkle of ground cinnamon
* 2 1/2 tbsp quince paste
*1/3 to 1/2 bottle red wine (i used Merlot)
* 1/2c caster sugar
*1/4c liquid glucose
* 1/2c water

to serve
*mint sprigs
*orange segments


Method

Pre-heat oven to 160 degrees
Peel and core the pears, cut each into 4 wedges, place into a baking dish or tray ( i used a loaf tin)
add the cinnamon stick and sprinkle with the ground cinnamon. scatter little blobs or quince paste over the pears. pour wine in to just cover pears.
Bake until just soft (approx 20-30 minutes)

Meanwhile...Place sugar, liquid glucose and water in a pot over high heat, stir until sugar has dissolved and mixture boils. Boil mixture for 10seconds longer.. (only 10 seconds longer or the sorbet will not freeze/set)
leave to cool

Once the pear mix has cooled remove the cinnamon stick and discard. put the mix into a blender jug (or use a hand blender) and puree mix until smooth.

Stir the puree and the sugar syrup together and pour into a baking tray. Make sure the mix in no more than a 2cm depth in the pan.
Place tray in the freezer.

Once frozen remove the tray and scrape the mix into fine icicles. Spread evenly and place back into the freezer.
Repeat this process once more.

Then you are ready to serve.

I hope you enjoy

If you do try this recipe, please leave us a comment with some feedback :)

yours in yumminess

xx BA