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!