Pear-And-Burgundy Granita |
Course : Fruits
Serves: 6 |
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Ingredients:
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 |
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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.
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Nutritional Information:
151 Calories (kcal); trace Total Fat; (0% calories from fat); trace Protein; 34g Carbohydrate; 0mg Cholesterol; 5mg Sodium |
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