This flavor works well even with underripe pears — you just have to poach them a bit longer.
By Serge Lescouarnec
If your pears are superripe and juicy, you won’t need to poach them for more than a few moments.
- 6 medium Anjou, Bartlett, Bosc, or Comice pears (about 1¾ pounds), peeled, cored, and cut into 1-inch pieces
- ½ cup sugar
- ½ cup Riesling
- ¼ cup water
- ¼ cup light corn syrup
- Combine all the ingredients in a medium saucepan, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking for 5 to 8 minutes, until the pears are soft. Remove from the heat and let cool slightly.
- Puree the pear mixture in 2 batches in a food processor until completely smooth. Force through a sieve.
- Fill a large bowl with ice and water. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
- Pour the sorbet base into the frozen canister and spin just until the consistency of very softly whipped cream.
- Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.