A month or so ago I got Jeni's Splendid Ice Creams at Home
. I have never had Jeni's but have heard some really good things about it. I think the first time I heard about it was from my dear friend Pam, who at the time lived on the same block as one of Jeni's locations in Columbus, Ohio. (Coincidentally, Pam now lives five minutes away from Tina -- even though they don't know each other).When purchasing Jeni's book, I don't think I knew what I was in for -- there are some very unique and daring flavors!
I decided to try out her Riesling Poached Pear Sorbet. I didn't know at the time, but this is one of her signature flavors, so it was a good one to start with. Um, it may be a good one to finish with. I may never make another recipe from that book since now I am addicted to the sorbet and I want to make it all the time. My husband thinks it is too sweet, but to me, it's perfection. I am not a big drinker, but I do love my Riesling. And lately, when making baby food, I always steal some of Violet's cooked pears. I love cooked fruit, but I particularly love cooked pears. (On an unrelated note, here's another great recipe for poached pears.) Anyway, the Riesling and cooked pears is a perfect combo to me.
I pretty much followed Jeni's recipe but might try something different next time, too, because there are two things I don't like to do that I was supposed to do in this recipe (one of which I already avoided -- see line item number 1 below):
- Since I hate taking out my food processor
, I put the mixture through the food mill
instead. I don't think this made a difference, especially since you then push the mixture through a sieve.
- Another thing I dislike is peeling pears. I wonder if I really needed to do this. I mean, first of all, I wonder if the specs of pear skin (especially if you used a red pear) would look kind of pretty -- that is, if they even made it into the final stage -- I kind of feel like the pear skin would have been strained out when the mixture was pushed through the sieve anyway. Next time, I'm skipping the peeling part...unless you completely disagree, Jeni.
Jeni, I'm a fan. Please open up a shop in Boston. Thank you!
2 comments:
i love that flavor. i hear about it's sweetness but i always used to pair it with something more tangy like their cherry lambic, mango or the lime cardamom. what else is in the book? i'll tell you what to make next! :)
when i go on maternity leave i plan on ordering their home delivery - i'm going through such jeni's withdrawal still!
I am trying to make this one now because I had it at the store and it was divine! I am having some questions though. What kind of sieve? I think my sieve is so fine that I am worried I am going to be throwing out too much of the good stuff.
you should try the lavender wild berry one too - it is fantastic (at least the one at the store was!)
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