First, peel and core the pears and cut into quarters - the size and shape don't really matter. Pour the Traminette wine into a large pot and heat until simmering. Add the pears and cover and then gently simmer the pears until they are tender and "clear" - ten minutes.
Strain the pears, reserving the liquid, and pureé in a Cuisinart or with a blending stick. Then measure the pear sauce and pour the pureé back into the sauce pan. Add sugar to the pan - for every four cups of pear pureé, add 1-1/2 white sugar (as you prefer). Warm the pear sauce and stir until the sugar is dissolved. Then add the lemon juice and lemoncello and mix well. Pour into containers and chill in the refrigerator - to prepare for an ice cream maker - or directly in the freezer in plastic quart containers.
Remove from the freezer. Because of the liqueur included in this recipe, the sorbet will not freeze very hard (though the ice cream maker version will be easier to scoop). Serve in small, open glasses. Top with 2 tablespoons of well-chilled sparkling wine, like Johnson Estate's Brut or Sparkling Traminette.
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