When the storage apples of winter lose their autumn crispness, it's best to turn to pears. Pears keep their flavor better through the cold of January, and unlike apples, which are famously finnicky to cook, pears welcome heat with ease.
One of the easiest ways to cook a pear is to poach it in syrup or wine. Almost as easy: to turn that poached pear into sorbet. Doing so makes for a no-fuss, zero-fat dessert that's just as creamy as ice cream.
Plenty of wines are good for poaching pears, but Riesling is especially nice. Look for one with moderate sweetness but good acidity that has an alcohol content around 12%.
Once we're talking Riesling, we might as well talk ginger, too. It goes fabulously with pears, but its clean, crisp heat also jives with Riesling's mineral backbone. There's a lot of ginger in this sorbet, enough to ensure a real spicy kick. Tone it down if you're feeling timid but don't be afraid to go full-throttle.
Read more: The Science of the Best Sorbet
- Yield:makes 1 quart
- Active time: 1 hour
- Total time:About a day
- 3 ripe pears (about 1 1/4 pounds, 2 1/4 cups chopped)
- 1 1/2 cups Riesling (see note)
- 3 tablespoons ginger, chopped
- 1 cup sugar
- 1 to 2 teaspoons lemon juice, to taste
- 1/2 teaspoon kosher salt
In a medium saucepan, combine pears, Riesling, and ginger. Cover and bring to a boil over high heat, then reduce to very low heat and cook, covered, for 20 minutes.
Carefully transfer pears, wine, and ginger to blender and add sugar. Cover very tightly and purée until smooth, about 30 seconds.
Pour through a strainer into an airtight container and stir in lemon juice and salt to taste. Cover and refrigerate until very cold, about 4 hours.
Transfer to an ice cream maker and churn according to manufacturer's instructions. Transfer ice cream to airtight container and chill in freezer for at least 4 to 5 hours before serving.