Nobody makes ice cream quite like Jeni Britton-Bauer.
Jeni’s Splendid Ice Creams at Home is a beautiful resource book I’ve used to make ice cream both at work and at home, always with amazing results. My favorite flavor isn’t an ice cream at all, but a sorbet. And I don’t even really like sorbet.
Riesling is my favorite wine, and pears are my favorite fruit. I was destined to love this.
So when I found myself with a leftover sample bottle of Riesling in my wine bag last week, along with some underripe pears from the grocery store, I used both to make this sorbet. In all honesty, this tastes like taking a bite out of the most ripe, sweet pear you can possibly imagine. The velvety texture just melts in your mouth. If you like pears you will love this sorbet.
Riesling Poached Pear Sorbet
- 6 ripe Bartlett pears, peeled, cored and chopped
- 1/2 cup granulated sugar
- 1/2 cup Riesling
- 1/4 cup water
- 1/4 cup light corn syrup
Combine the peeled and chopped pears, sugar, corn syrup, water, and riesling in a medium saucepan. Stir to combine. Heat on medium until the mixture comes to a gentle boil. Simmer until the pears are very soft and tender. The original recipe says this should take about 5-8 minutes, but my pears were underripe so mine took about 15-20.
Remove the pear mixture from the heat and allow to cool slightly. Transfer the entire mixture to a food processor and puree until the pears are completely smooth. About 2 to 3 minutes. Pour the mixture through a fine mesh sieve into a clean bowl. Press the solids though the mesh into the bowl.
To chill the mixture quickly, pour the puree into a large Ziplock bag and seal. Place the sealed bag into a large mixing bowl filled with ice and water. Allow the pear puree to chill for 30 minutes. I placed the puree in a plastic quart container to chill it down and allowed it to spend the night in the fridge. Once the mixture is thoroughly cold, process in your ice cream maker according to manufacturers instructions.
Store in a sealed, freezer safe container for at least 4 hours before serving.