Sorbet should taste like the fruit, not like sugar water shaped into a scoop. This one poaches pears in Riesling with sugar and corn syrup, purees everything, strains it, and churns it. The wine is in every spoonful. Not boozy, not hidden, just there, the way Riesling always is: sweet, floral, a little tart.
A pound and three-quarters of pears go into the pot. Eight minutes of cooking until they are soft. Then a food processor, a sieve, an ice bath, and a churn. Parchment pressed directly against the surface before freezing. No air, no crystals, just pear. This is the one we make when we want a dessert that feels considered.
Tips for Making Riesling-Poached Pear Sorbet
Cook the pears until genuinely soft
Five to eight minutes at a boil. Test with a fork. If the pear resists, it will not puree smoothly and you will have a grainy sorbet. 
The recipe says to puree in two batches and force through a sieve. Do not skip the sieve. Pear skin and fibres do not belong in sorbet.
Use the ice bath to cool quickly
Pour the pureed mixture into a freezer bag, seal it, and submerge it in a bowl of ice water. It cools in about thirty minutes.
Quick cooling preserves the fresh pear flavour. Slow cooling at room temperature lets the puree oxidise and turn brown.
Riesling-Poached Pear Sorbet
- Total Time: 28 minutes
- Yield: Serves 6
- Diet: Vegetarian, Omnivore
Description
Sweet and refreshing, this sorbet is surprisingly easy to make. Perfect for a warm evening!
Ingredients
- 1 3/4 lbs (800 g) medium Anjou, Bartlett, Bosc, or Comice pears
- 1/2 cup (118 ml) sugar
- 1/2 cup (118 ml) Riesling
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) light corn syrup
Instructions
- 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.
Notes
- For a more intense pear flavor, use ripe but firm pears and peel them before cooking.
- If you don’t have light corn syrup, you can substitute with an equal amount of honey or agave nectar, adjusting the sugar accordingly.
- To prevent ice crystals from forming, churn the sorbet in an ice cream maker and store it in an airtight container in the freezer.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 25
- Sodium: 5
- Fat: 1
- Unsaturated Fat: 1
- Carbohydrates: 45
- Fiber: 5
- Protein: 1
Frequently Asked Questions
What kind of Riesling should I use?
A semi-dry or off-dry Riesling works best. Very sweet Rieslings will make the sorbet too sweet. Very dry Rieslings will make it too tart. A middle-ground bottle, something you would drink with food, is right.
Why corn syrup in a sorbet?
Corn syrup prevents the sorbet from freezing into a solid block. It interferes with ice crystal formation, keeping the texture smooth and scoopable even after hours in the freezer. A quarter cup is not enough to taste.
Can I make this without an ice cream maker?
You can freeze the mixture in a shallow container and stir it with a fork every hour for about four hours. The texture will be more granita-like than sorbet-like, but the flavour is the same.
