It’s mid winter in New York, and of course all I can do is dream about summer. So much so that I started craving these popsicles. You’d have to like pears ( pear season is coming to an end where I live, all the more reason to hurry up and make this), and you’d have to like Riesling, but in case you’re not mad about a boozy pop, leave out the wine (if you’re serving to kids – yep, you guessed it – leave out the wine!). There are only 5 ingredients in this recipe, and if you can find pretty molds to freeze the mixture in, you’ll have yourself a lovely mid winter (or mid summer, depending on where you are) dessert. I don’t know about you, but the thought of something light and snappy after the excess of Christmas and New year sounds pretty appealing.
Just a quick tip – instead of the regular plastic or silicone molds, you can also use disposable paper cups or plastic drinking glasses as long as they have relatively small rims.
This recipe is from Food & Wine Magazine, and I had the joyous task of photographing the pops for an assignment:
Recipe: Riesling-Pear Pops
. 2 tablespoons sugar
. 2 tablespoons water
. 2 Bartlett pears (7 ounces / 200 grams each)—peeled, cored and chopped
. 1 tablespoon fresh lemon juice
. 1/2 cup Riesling, preferably 10.5-percent alcohol
1. In a small saucepan, combine the sugar and water and bring to a simmer,
stirring to dissolve the sugar. Pour the syrup into a bowl and let cool. Add the
pears and lemon juice to the syrup and toss well.
2. Transfer the pears and syrup to a food processor and add the Riesling. Process
to a smooth puree. Pour the puree into six 1/3-cup popsicle molds and freeze
until hard, at least 1 hour.
MAKE AHEAD The pops can be frozen for up to 1 week