What can we do to prevent a brain and body meltdown when outdoors temperature flirts with 100 degrees?
Play 96 degrees in the shade (Third World) for atmosphere and get the ice cream-sorbet maker into gear.
To make it worth your while here's a second recipe from Jeni's Splendid Ice-Creams at Home (Artisan Books) by Jeni Britton Bauer.
Riesling-Poached Pear Sorbet
A surprisingly rich sorbet with the texture of a ripe pear; sweet Riesling notes shine on the finish.
This flavor works well even with underripe pears—you just have to poach them a bit longer. If your pears are superripe and juicy, you won’t need to poach them for more than a few moments.
Makes about 1 quart
6 medium Anjou, Bartlett, Bosc, or Comice pears (about 1 3/4 pounds), peeled, cored, and cut into 1-inch pieces
1/2 cup sugar
1/2 cup Riesling
1/4 cup water
1/4 cup light corn syrup
Pairs well with: Cocoa Zin Ice Cream with palmiers and whipped cream.
COOK
Combine all the ingredients in a medium saucepan, and bring to a boil over medium-high heat, stirring to dissolve the sugar. Continue cooking for 5 to 8 minutes, until the pears are soft. Remove from the heat and let cool slightly.
CHILL
Puree the pear mixture in 2 batches in a food processor until completely smooth. Force through a sieve.
Fill a large bowl with ice and water. Pour the mixture into a 1-gallon Ziploc freezer bag and submerge the sealed bag in the ice bath. Let stand, adding more ice as necessary, until cold, about 30 minutes.
FREEZE
Pour the sorbet base into the frozen canister and spin just until the consistency of very softly whipped cream.
Pack the sorbet into a storage container, press a sheet of parchment directly against the surface, and seal with an airtight lid. Freeze in the coldest part of your freezer until firm, at least 4 hours.
( * Excerpted from Jeni’s Splendid Ice Creams at Home by Jeni Britton Bauer (Artisan Books). Copyright 2011. Photograph by Stacy Newgent)
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