Combine all ingredients except for whipped cream; 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 and discard.
Working in batches, transfer wine mixture to a blender. Cover and blend until smooth. Transfer to a 13x9 inch dish. Cover and freeze overnight.
When ready to serve, scoop sorbet into wine glasses. Top with whipped cream and either black pepper or cinnamon if desired. Enjoy!