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

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.