Pear Riesling Sorbet

If ice cream is made for summer, is fruit sorbet—like this Pear Riesling Sorbet–made for fall?

Pear Riesling Sorbet

Pear Riesling Sorbet

Last summer I had a great time testing ice cream recipes from Jeni’s Splendid Ice Creams at Home (not sponsored).  I made a few from the book (like this chocolate), then took her how-to-avoid-hard-icy-homemade ice cream theories and started innovating (pumpkin anyone?).  It was so much fun—and my kids thought I was the best mom ever! 

Mango Sorbet would have been great then too but, 25 degrees down in temperature, I decided it was time to try making a fall flavored sorbet. 

Pear Riesling Sorbet

Pear Riesling Sorbet w/ a cookie

I ended up at her Pear Riesling Sorbet because I recently found a great source of organic pears.  Eating them was easy, but cooking with them has been more challenging.  The fruit has a delicacy, both in texture and flavor which means finding the right recipe is critical. I can’t tell you how many disappointing pear pies I’ve tried.  

Pear Riesling Sorbet Serving

Pear Riesling Sorbet Serving

Not a problem with this Pear Riesling Sorbet.  Or in my case, Pear Chardonnay Sorbet, since I had a bottle open (though wine snobs would probably say Riesling is a better pairing).  I was afraid the simple mix would be underwhelming, but it was lovely.  The sweet pear flavor came through clearly and was well highlighted by the sophisticated notes of the wine.

When I served some guests, I tried an alternative presentation to the one shown above.  Instead of adding a cookie, I placed a scoop on top of a swirl of strawberry curd, with a sprig of thyme.  Rave reviews! 

Making Pear Riesling Sorbet

Making Pear Riesling Sorbet

Besides tasty, this recipe was a snap to make.  Just cook up all the ingredients together, strain (Jeni strains after chilling, I prefer staining before), chill (I place the saucepan in the freezer and stir periodically, Jeni cools the mix bagged in ice water), then freeze. And the staining meant I didn’t even need to peel my pears!

Pear Riesling Sorbet…  fall happiness in a dish? 

Pear Riesling Sorbet

Pear Riesling Sorbet

Celebrate with Pear Desserts!

Pear Riesling Sorbet

If ice cream is made for summer, fruit sorbet, like Pear Riesling Sorbet is made for fall--with a sweet pear flavor and sophisticated hint of white wine.
Author: Inger
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 5 hrs
Course Dessert
Servings 8
Calories 166 kcal

Ingredients
  

  • 6 pears unpeeled, cored, and cut into 1-inch pieces (approx 1 3/4 lb)
  • 1/2 cup sugar
  • 1/2 cup Riesling or other white wine
  • 1/4 cup water
  • 1/4 cup light corn syrup

Instructions
 

  • Combine the ingredients in a medium saucepan. Bring to a boil over medium-high heat, stirring to dissolve the sugar. Lower the heat and simmer until the pears are soft, 5-10 minutes. Remove from the heat and let cool slightly.
  • Puree the pear mixture in a blender one batch at a time until completely smooth. Strain, pushing pulp through the strainer. (I re-pureed whatever didn't go through with fresh pulp until the last batch, then discarded the solids that were left)
  • Chill mixture in the freezer stirring occasionally until cool (or cool in the refrigerator or a bag in ice water).
  • Freeze in an ice cream freezer according to manufacturer directions.
  • Transfer to a storage container and freeze until firm, at least 4 hours.

Notes

Makes about a quart.
Adapted from Jeni’s Splendid Ice Creams at Home

Nutrition

Calories: 166kcalCarbohydrates: 41gProtein: 0.5gFat: 0.2gSaturated Fat: 0.03gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 8mgPotassium: 155mgFiber: 4gSugar: 34gVitamin A: 33IUVitamin C: 6mgCalcium: 14mgIron: 0.2mg
I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Tried this recipe?Let us know how it was!

Save

Tagged on: ,

16 thoughts on “Pear Riesling Sorbet

  1. Juliana

    Oh Inger…I can only imagine the taste of this pear sorbet…and really, I do not care how cold it is…this sorbet will be great at anytime of the year…
    Thanks for the recipe…have a wonderful week 🙂

    1. Inger Post author

      You know I do really like a lighter dessert in the winter sometimes with the lighter activities Juliana. Have a good week too!

    1. Inger Post author

      I agree Grace. I’ll be trying some other fruit sorbets over the winter with some of my frozen stores…

    1. Inger Post author

      I like the idea of boozy ice cream (though mine may not be quite that original)! I tried rum in my pumpkin and I’ve got brandy in apple cinnamon ice cream in the works!

    1. Inger Post author

      I was very happy with the recipe Cheri. I have been thinking of making up an array of sorbets and ice creams now to save for Christmas eve. (Can you believe I am already starting to think of that dinner??)

Leave a Reply

Your email address will not be published.

Recipe Rating





css.php