Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 cups water

  3. 1 cup sugar

  4. 2 sprigs fresh sage chopped

  5. 4 pounds ripe bosc or bartlett pears -- peeled, cored, and diced 2 teaspoons lime juice

  6. 3/4 cup burgundy

Instructions Jump to Ingredients ↑

  1. 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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