Red Wine Ice Cream

In a large saucepan combine the first eight ingredients (through the salt). Cook and stir over medium-high heat until fruit softens and sugar is dissolved.

Remove from heat; let mixture cool to room temperature. Remove ginger slices; discard.

Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer blended mixture to a 13x9-inch dish or pan. Cover and freeze overnight.

When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and sprinkle with black pepper or cinnamon, if desired.