New Catering Equipment | Frozen Yoghurt
A fragrant, wine-poached pear sorbet that suits an elegant dessert menu, made in single batches with the Carpigiani Freeze&Go.
Ingredients
- Peeled pears, cut into large pieces: 250 g
- Chianti: 350 ml
- Sugar: 100 g
- Water: 100 g
- Orange with rind: ¼
- Lemon with rind: ¼
- Cinnamon stick: ¼
Method
- Combine the pears, wine, orange, lemon, cinnamon, sugar and water in a pot.
- Cook until the pears are soft and about half of the syrup has reduced.
- Lift out the pears and strain the syrup to remove the cinnamon and citrus.
- Return the syrup to the pears, blend until smooth and let cool.
- Freeze the mixture in the Freeze&Go.
Bring it to your business in New Zealand
Freeze&Go is part of the Carpigiani range available through Majors Group. See our gelato machines and Carpigiani range for options. For ready-made flavour bases, browse Rubicone ingredients.
Carpigiani in New Zealand — Majors Group
Majors Group is the official Carpigiani distributor in New Zealand: machines, Rubicone ingredients, ISA cabinets, Techfrost blast freezers, packaging, Carpigiani Gelato University training, finance and local service.
Source: Carpigiani news. Rewritten for New Zealand by Majors Group.
