On the first day of Christmas my true love gave to me, a Riesling in a pear tree. Actually, I gave this gift to him, in the form of Pear-Riesling sorbet. Sweet notes of candied apricot, pear, green tea and orange blossom mingled with fresh pear. Iced and refreshing, our sorbet “peared” perfectly with the delicious Pear Tart our friend Greg brought for dessert.
Pear-Riesling Sorbet couldn’t be easier to make. If you don’t have an ice cream maker, here’s what you do: chill the ingredients in the freezer periodically (every hour or so) check back and stir in the frozen edges, until it is frozen and ready. Sorbet made this way will take longer (about 5 hours), but it works. Also note that sorbet (and ice cream) made at home is always softer than store-bought versions and, when served, melts more quickly.
You’ll find that one bottle of late harvest Riesling (I used Pacific Rim Vin de Glaciere) generally provides enough wine to make this recipe once, with enough left over for an aperitif for two…perfect with a strong cheese like Roquefort or aged cheddar. Just the thing to enjoy as you search for five golden rings!
Pear-Riesling Sorbet
- 1-1/4 cup Riesling (my choice was a late harvest dessert Riesling)
- 1/2 cup sugar
- 4 very ripe pears, peeled and cored (I used a combination of pear types but you could easily just select your favorite)
- Juice from one-half lemon
How to:
- Combine pears, 3/4 cup wine, and 1/4 cup sugar in a saucepan and cook until the pears are tender, but have not developed any color.
- Pour the pear mixture into a blender with remaining ingredients (. Puree until smooth. Chill overnight.
- Churn in your ice cream maker.
- Let it chill in freezer a bit.
- Enjoy!
When the weather outside is frightful, indulge in something more delightful. Check out Wanderfood Wednesday!