Pears are one of the sweetest harbingers of autumn. And Riesling is my favorite wine. We love wine poached pears so when I saw this recipe in Jeni’s Splendid Ice Creams at Home, I knew I had to try it. It’s smooth, not too sweet, and refreshingly delicious.
I made 3 slight changes to Jeni’s directions:
I used an Immersion Blender right in the pan instead of using a blender to create the puree. It’s just a lot easier to clean up that way.
Maybe it’s because I’m from California, and maybe it’s because I’m a nerd, but I try to avoid using plastic bags. So, I poured the warm pears into a large Pyrex measuring cup and set it in an ice bath. The spout on the measuring cup made it really easy to pour right into the drum of the ice cream maker.
And, I added a pinch of salt to enhance the flavor.
This week’s French Fridays with Dorie challenge is for these tiny soft cakes, infused with honey and spice which are the perfect accompaniment to sorbet. They’re easy to make ahead and store in the refrigerator right up until you’re ready to bake them, so you can serve them warm with just a light dusting of powdered sugar. This also makes them a perfect make-ahead dessert for company.
This combination of flavors is sure to excite your palette for the taste of fall.