PEAR, GINGER AND RIESLING SORBET

Steps:

• (1) In a medium, heavy bottom pot or saucepan combine pears, Riesling and ginger. Cover and bring to a boil over high heat.
• (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) Transfer all contents of saucepan (pear mixture) to a blender and add sugar. Take care as the mixture is hot.
• (4) Cover blender tightly and puree mixture until smooth, 30 to 45 seconds.
• (5) Pour mixture through a strainer into an airtight container and stir in lemon juice and salt [to taste].
• (6) Close/cover airtight container and refrigerate until mixture is very cold, at least 4 hours.
• (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) Transfer sorbet back to airtight container and freeze at least 5 hours before serving.
• >>>>If you DO NOT have an ice cream maker:
• (A) Once pureed, with a slotted spoon or whisk, stir in lemon juice and salt to taste.
• (B) Pour mixture through a strainer onto the chilled baking sheet, cover with plastic wrap, and freeze until set.
• (C1) Once set, remove from freezer, break mixture into chunks, and blend in food processor or blender until smooth.
• (C2) For a smoother consistency, return mixture to baking sheet, freeze and blend again as before.
• (D) Transfer mixture to an airtight container and freeze at least 5 hours before serving.