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Pear and Sauternes Sorbet

Pear and Sauternes Sorbet

This dessert uses the mother of all dessert wines, but really any sweet, fruity white wine can be used. You'll lose some complexity is all.
Course Dessert
Cuisine French
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6
Author Johan Johansen

Ingredients

  • Five ripe pears peeled, cut in half and cored
  • Half a bottle of Sauternes wine
  • 5 centiliters of premium aged rum
  • 1 vanilla pod
  • 50 grams of sugar see step 9 below
  • One vanilla pod
  • Juice of half a lemon
  • A pinch of salt

Instructions

  1. Put pears in a sauté pan or similar, add sugar and pour over Sauternes wine.
  2. Add lid to pan and bring to a simmer.
  3. Simmer under lid for about half an hour until pears are tender, going on mushy.
  4. Cut vanilla pod in half and scrape out seeds.
  5. Kill heat under pan, dump in vanilla seeds as well as the pod and and leave to infuse until pan is room temperature.
  6. When pan is no longer hot, remove vanilla pod and pour in rum, lemon juice and salt, refrigerate till cold.
  7. When cold, add chilled contents of pan to a blender and blend until very smooth.
  8. If liquid is too thick and slushy, add a little water or high quality pear juice.
  9. Taste sorbet base and add more sugar if needed, it should be plenty sweet already.
  10. Either freeze according to your ice cream maker’s instructions, or see instructions below if you don’t own an ice cream maker.