Ingredients

• 1 3/4 cups Essencia (or other sweet dessert wine)
• 2 1/2 cups fresh pink grapefruit juice (from about 6 grapefruits)
• 1/2 cup plus 2 tablespoons sugar
• 2 tablespoons light corn syrup
• 1 tablespoon grenadine syrup
• 1 1/2 teaspoons grated pink grapefruit peel
• 2 cups fresh or frozen cranberries
• 1 1/2 cups water
• 1 cup tawny Port
• 1 cup sugar
• 2 1/4 pounds ripe pears, peeled, quartered, cored
• 1 3/4 cups plus 2 tablespoons Gewürztraminer or other dry white wine
• 3/4 cup sugar
• 2 tablespoons light corn syrup
• Fresh mint leaves

Instructions

1. Boil 1 cup wine in heavy small saucepan until reduced to 1/4 cup, about 6 minutes. Pour into large bowl. Add grapefruit juice, sugar, corn syrup, grenadine and peel; stir until sugar dissolves. Mix in remaining 3/4 cup wine. Refrigerate until cold.
2. For Cranberry Sorbet: Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.
3. Cook all ingredients in heavy medium saucepan over medium-high heat until berries pop and soften, stirring frequently, about 10 minutes. Puree in processor. Strain into bowl. Refrigerate until cold.
4. For Pear Sorbet: Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold. Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.) Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.
5. Combine pears and 1 cup plus 2 tablespoons wine in heavy medium saucepan over medium heat. Cover and cook until pears are tender, about 8 minutes. Puree pear mixture and sugar in processor. Mix in 3/4 cup wine and corn syrup. Chill until cold.
6. Process each mixture separately in ice cream maker according to manufacturer's instructions. Freeze in covered containers. (Can be made 1 week ahead.)
7. Using oval-shaped ice cream scooper, place 1 scoop of each sorbet on each plate. Garnish with mint.