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.
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Riesling-Poached Pear Sorbet
- Total Time: 5 hours 10 mins
- Yield: 8 1x
Description
This flavor works well even with underripe pears — you just have to poach them a bit longer.
Ingredients
Scale
- 6 medium Anjou, Bartlett, Bosc, or Comice pears (about 1 3/4 pounds), peeled, cored, and cut into 1-inch pieces
- 1/2 cup sugar
- 1/2 cup Riesling
- 1/4 cup water
- 1/4 cup light corn syrup
Instructions
COOK
- 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.
CHILL
- 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.
FREEZE
- 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.
- Prep Time: 5 hours
- Cook Time: 10 mins
- Category: Dessert
