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1
(1) In a medium, heavy bottom pot or saucepan combine pears, Riesling and ginger. Cover and bring to a boil over high heat.
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2
(2) When the pear mixture begins to boil, reduce heat to very low or simmer, and cook covered for at least 20 minutes, until pears are soft and easily pierced with a fork.
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(3) Transfer all contents of saucepan (pear mixture) to a blender and add sugar. Take care as the mixture is hot.
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(4) Cover blender tightly and puree mixture until smooth, 30 to 45 seconds.
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(5) Pour mixture through a strainer into an airtight container and stir in lemon juice and salt [to taste].
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(6) Close/cover airtight container and refrigerate until mixture is very cold, at least 4 hours.
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(7) Transfer mixture to an ice cream maker (ensure ice cream maker is prepped according to manufacturer instructions) and let machine run for 25 - 30 minutes or until desired consistency is reached.
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8
(8) Transfer sorbet back to airtight container and freeze at least 5 hours before serving.
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>>>>If you DO NOT have an ice cream maker:<<<< before you start prepping ingredients place a rimmed baking sheet or large baking dish into the freezer to chill. Make the pear mixture following steps 1-4 above.
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(A) Once pureed, with a slotted spoon or whisk, stir in lemon juice and salt to taste.
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(B) Pour mixture through a strainer onto the chilled baking sheet, cover with plastic wrap, and freeze until set.
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(C1) Once set, remove from freezer, break mixture into chunks, and blend in food processor or blender until smooth.
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(C2) For a smoother consistency, return mixture to baking sheet, freeze and blend again as before.
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(D) Transfer mixture to an airtight container and freeze at least 5 hours before serving.
