- 1 Hatch chile, stemmed and halved
- 1 cup orange juice
- 1/4 cup corn syrup
- 1/4 cup tequllia
- 2 pink grapefruits, skin and pith removed, quartered and juice reserved
- 2 pears, peeled, cored and chopped
- 3/4 cup simple syrup
Place the pears, simple syrup and chile into saucepan and add water, if needed, to cover pears. Bring to a simmer and cook until tender when pricked with a fork. Remove the pears and reduce the remaining liquid to 1 cup. Place the pears, grapefruit, grapefruit juice, orange juice and reduced cooking liquid in a blender. Puree by pulsing, taking care not to overblend. Add corn syrup and tequila and cool mixture completely. Freeze in an ice cream machine according to manufacturer's instructions. Keep frozen until ready to use. Makes 1 quart.