Earlier this summer I spent a week in Columbus, Ohio.  The convention center there is nice and right near North Market, with all it’s yummy food.  Even though there was not a plethora of food there for me to eat, there was a Jeni’s.  Over the week I tried the Whole Lemon Sorbet, and the Riesling Poached Pear Sorbet.  The lemon was really lemony! I love lemon, but this was too much.  At least a whole bowl was too much, a few spoonfuls was all you needed. The pear was wonderful.  I don’t eat pears too often since I’m the only one in my household that enjoys them, so it was quite a treat.

I’ve had an ice cream maker for almost 20 years, and have not used it since we embarked on our food allergy lifestyle.  So I though the poached pear sorbet would be a great way to try it out again. The recipe is very simple, only a few ingredients.  I used 3 Bosc pears and 3 Bartlett.  Pealed, cut into chunks and boiled them with the other ingredients until they were soft.

Waiting for it to cool is the hardest part.  I blitzed it in a food processor, but will try it in my Ninja next time.  Then popped it in the freezer.

It’s so refreshing! This summer has been so hot and this is a welcome dairy free treat.  Enjoy – Susan