Here in Greece, trees are planted for their shade as much as they are planted for their fruits. Here at my family’s summer home, we have a pear tree that blocks the late afternoon sun and it also provides us with more than enough pears. Want some pears? Come over….guaranteed to get a full bag!
Quite often, my dad will make a compote (combosta) from the many pears that fall off the tree. I sometimes get tired of eating pear compote and this recipe could remedy this pear glut with something bright, tasty and easy to make.
This recipe is inspired by a Red Wine and Pear Sorbet I saw a few weeks ago on Everyday Food, as shown on PBS and produced by the folks at Martha Stewart.
The changes I made to the recipe were my choices of wine…a Rose and a Muscat. I’ve been currently enjoying the new release of the Kappa P35 Rose and I had about 1/2 cup of Muscat left…improvisation time. I used less sugar that the Everyday Food version with my use of Muscat wine.
The original recipe calls for 100% red wine to be used but I’m wary of desserts that come-off as “too boozy”. The choice of a mellow rose along with the sweet, nectar-like Muscat with it’s floral characteristics.
The most popular and well-known producer of Muscat wines in Greece comes from the island of Samos. If you can’t get a hold of a Greek Muscat, one of the other Muscats produced around the Mediterranean basin will work fine.
The recipe’s ease and it’s outstanding texture and flavour make this a “must” to try. The blush colour from the Rose wine, the floral finish from the Muscat and the bits of pear that melt in your mouth with the Sorbet all make this a refreshing, delicious and easy treat to beat the heat!
A Blush Sorbet With Pears, RosÃ© and Muscat
1/2 cup Rose wine
1/2 cup Muscat wine
1 1/4 cups water
1/2 cup of sugar
1 lb. (about 3 pears) Bartlett pears, peeled, cored and cut into 1-inch pieces
(about 2 cups)
2 Tbsp. of fresh lemon juice (about 1/2 lemon)
pinch of coarse sea salt
- In a small pot, add the wines, the water and sugar and over medium heat, bring to a boil. Reduce and simmer and stir occasionally to help dissolve the sugar. Simmer for 5-10 minutes or until the pieces of pear have become fork-tender.
- Stir in the lemon juice and a pinch of coarse sea salt and transfer to a shallow baking dish to allow to cool quicker. Place in the freezer until solid (about 3-4 hours).
- With a fork, break-up the frozen mass and place in your food processor (in batches if necessary) until completely smooth.
- Transfer to an airtight container and freeze overnight.
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