Pear-And-Burgundy Granita

Course : Fruits
Serves: 6
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3 cups water
1 cup sugar
2 sprigs fresh sage chopped
4 pounds ripe bosc or bartlett pears -- peeled, cored, and diced
2 teaspoons lime juice
3/4 cup burgundy

Preparation / Directions:

Create the sugar as described above, infusing with sage (if desired) instead of mint. Place the pears in a pot with the lime juice and 1 cup of the sugar syrup for future use). Bring pears to a simmer and cook until they are soft, stirring often. Cool, and then process in a food processor until smooth. Add the Burgundy and mix thoroughly. Freeze as described above.


Nutritional Information:

151 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 34g Carbohydrate; 0mg Cholesterol; 5mg Sodium

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