1/2 c. dry white wine
1 tbsp. lemon juice
1/3 c. sugar
2 lg. firm ripe pears, peeled, cored & sliced

In a small pan combine ingredients. Bring to a boil over high heat; cover and simmer until pears are tender when pierced 5-8 minutes. Pour fruit and syrup into a blender and whirl until pureed, pour into a shallow metal pan and freeze until solid.

Remove from freezer and let stand at room temperature until it can be broken into chunks. Add to blender and whirl until a smooth slush forms. Spoon into a stemmed glass and serve immediately.