Pear and Blood Orange Sorbet

• 2 large bosc pears, peeled, cored, and cut into quarters
• 2 blood oranges
• 4 cups water
• 23 cup sugar
• 12 cup white wine

1. In a medium-size pot, heat water and sugar to a boil, and stir so that all the sugar dissolves.
2. Add the pears and white wine, and boil until reduced by about 2/3, then turn the heat down to a simmer.
3. When syrup is reduced and pears are fork-tender, remove pears and puree them in a food processor.
4. Squeeze the juice of the two blood oranges into the simmering syrup and water mixture.
5. Return the pear puree to the syrup, and stir until incorporated.
6. Remove the mixture from the stovetop, place into a heat-proof bowl and refrigerate until cooled completely (about 1 hour).
7. Place the cooled mixture in your ice cream maker and churn for about 40 minutes, or until sorbet is one large, somewhat firm lump.
8. Freeze until ready to serve.

bosc pears, oranges, water, sugar, white wine

Taken from www.food.com/recipe/pear-and-blood-orange-sorbet-406074 (may not work)