Who doesn't love a good collaboration? Especially when it's nice and boozy!
I met the folks behind 90+ Cellars at a BBQ festival along the Charles River a few months ago and I have to say -- we're a match made in foodie heaven! They gave me a few bottles of their Riesling (and a bottle of their Cabernet Sauvignon -- Sangria Sorbet?) and I whipped up an elaborate sorbet with an assortment of dainty ingredients. With hints of vanilla bean and cardamom, Riesling Poached Pear & Apricot Sorbet is a real trip for the taste buds.
For those of you who aren't familiar with 90+, they buy wine from top vineyards all around the world and sell them under their brand for a decent price. Grab a bottle of Riesling at and try whipping up this sorbet!
Scoopsies' Riesling Poached Pear & Apricot Sorbet
(yields 1 quart)
1 1/2 cups 90+ Cellars' Riesling
2 1/2 cups cold water
2 bosc pears, peeled and cored
3 apricots, halved and pitted
1 cup sugar
12 cardamom pods
1 vanilla bean, split in half length-wise
Directions:
1. Pour all of the ingredients in a large saucepan and bring to a boil over medium-high heat. Lower the heat and let simmer for 30 minutes or until pears are tender.
2. Strain fruit out (but keep wine!) and discard cardamom and vanilla pods. Puree fruit in a food processor and set aside.
3. Pour the strained wine back into the saucepan and heat over medium heat. Once mixture starts to boil, lower heat and simmer for another 30 minutes, until wine becomes a thick syrup.
4. Add a 1/2 cup of the wine syrup to the fruit puree and stir. You can discard the rest of the syrup.
5. Pour the wine and fruit puree into a container, let cool to room temperature, and cover with plastic wrap. Place in fridge to cool for a few hours. When mixture has cooled, pour in ice cream maker and churn according to manufacturer's instructions. Enjoy!
Scoopsies' Riesling Poached Pear & Apricot Sorbet
(yields 1 quart)
1 1/2 cups 90+ Cellars' Riesling
2 1/2 cups cold water
2 bosc pears, peeled and cored
3 apricots, halved and pitted
1 cup sugar
12 cardamom pods
1 vanilla bean, split in half length-wise
Directions:
1. Pour all of the ingredients in a large saucepan and bring to a boil over medium-high heat. Lower the heat and let simmer for 30 minutes or until pears are tender.
2. Strain fruit out (but keep wine!) and discard cardamom and vanilla pods. Puree fruit in a food processor and set aside.
3. Pour the strained wine back into the saucepan and heat over medium heat. Once mixture starts to boil, lower heat and simmer for another 30 minutes, until wine becomes a thick syrup.
4. Add a 1/2 cup of the wine syrup to the fruit puree and stir. You can discard the rest of the syrup.
5. Pour the wine and fruit puree into a container, let cool to room temperature, and cover with plastic wrap. Place in fridge to cool for a few hours. When mixture has cooled, pour in ice cream maker and churn according to manufacturer's instructions. Enjoy!
This sounds like the perfect "don't go yet summer!" treat :)
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