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 CRANBERRY SORBET 2 cups fresh or frozen cranberries 1-1/2 cups water 1 cup tawny Port 1 cup sugar PEAR SORBET 2-1/4 pounds ripe pears, peeled, quartered, cored 1-3/4 cups plus 2 tablespoons Gewurztraminer or other dry white wine 3/4 cup sugar 2 tablespoons light corn syrup Fresh mint leaves FOR GRAPEFRUIT SORBET: 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. 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. 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 manufacturers 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.