My love affair with Jeni’s Splendid Ice Cream continues :-).
I finally had a chance to try out the Riesling Poached Pear Sorbet, and it is as delicious as the other recipes I’ve tried ~ and super easy to make. I’m thinking about a menu for a tasting party, and had the idea this could be a different twist on fruit, wine and cheese. So, I added in Susan’s Favorite Cheese Bites as a cheesy, peppery nibble to go along with the Riesling, and then finish with the luscious fresh pear sorbet. Oh, yeah!
The link for the cheese bites will take you to the recipe. This time of year I like to keep the dough for cheese bites prepped and in the fridge as often as I can. The dough comes together quickly in the food processor. Wrapped tightly in wax paper, the dough logs keep in the fridge for a couple of weeks easy ~ ready to slice and bake.
Pears were on sale this week, and I had cheese bites ready to bake, so voila!
I recommend Jeni’s book as a great holiday gift for any foodie or ice cream lover on your list. And if you’re lucky, they will share the delicious results of their efforts, so you get a gift too.
I’m sharing this recipe from Jeni’s book to get you started. I know you will want to try others ~ enjoy! Bluwatergal
Riesling Poached Pear Sorbet
6 medium pears (~1 and 3/4 lb.) peeled, cored, cut into 1 inch pieces
(Anjou, Bartlett, Bosc or Cornice pears…I used Bartlett. Ripe or under-ripe work equally well. Just poach the under-ripe ones a little longer.)
1/2 cup sugar
1/2 cup Riesling
1/4 cup water
1/4 cup light corn syrup
COOK – Combine all ingredients in a medium sauce pan. Bring to a boil over med-high heat, stirring to dissolve the sugar. Continue cooking 5-8 minutes, until pears are soft. Remove from heat to cool.
CHILL – Puree the pear mixture in 2 batches in a food processor until completely smooth. Force through a sieve to remove any odd bits. Fill a large bowl with ice and water. Add puree to another smaller glass or stainless bowl and partially submerge the smaller bowl in the ice bath. Chill the pureed mixture in the ice bath until cold.
FREEZE – Pour the sorbet base into the frozen canister and spin until it’s the consistency of softly whipped cream. Pack the sorbet in a storage container, press a sheet or parchment paper directly against the surface, and seal with an airtight lid. (I used a Lock and Lock container.) Freeze in the coldest part of the freezer until firm, at least 4 hours.