Pear, Ginger And Riesling Sorbet

1. 1

   (1) In a medium, heavy bottom pot or saucepan combine pears, Riesling and ginger. Cover and bring to a boil over high heat.

2. 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.

3. 3

   (3) Transfer all contents of saucepan (pear mixture) to a blender and add sugar. Take care as the mixture is hot.

4. 4

   (4) Cover blender tightly and puree mixture until smooth, 30 to 45 seconds.

5. 5

   (5) Pour mixture through a strainer into an airtight container and stir in lemon juice and salt [to taste].

6. 6

   (6) Close/cover airtight container and refrigerate until mixture is very cold, at least 4 hours.

7. 7

   (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.

8. 8

   (8) Transfer sorbet back to airtight container and freeze at least 5 hours before serving.

9. 9

   >>>>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.

10. 10

    (A) Once pureed, with a slotted spoon or whisk, stir in lemon juice and salt to taste.

11. 11

    (B) Pour mixture through a strainer onto the chilled baking sheet, cover with plastic wrap, and freeze until set.

12. 12

    (C1) Once set, remove from freezer, break mixture into chunks, and blend in food processor or blender until smooth.

13. 13

    (C2) For a smoother consistency, return mixture to baking sheet, freeze and blend again as before.

14. 14

    (D) Transfer mixture to an airtight container and freeze at least 5 hours before serving.

* Per serving · 4 servings · Values may vary.