The creamy texture of ripe pears makes for a particularly luscious sorbet. The addition of sparkling wine poured on top makes it an elegant summer treat. Pear Sorbet with Spumante.
Ingredients
- 3 pound ripe pears such as comice
- ¼ cup water
- 1½ cup sugar
- ¼ cup fresh squeezed lemon juice
- 2 tablespoon brandy
- spumante or other sparkling wine (as needed)
Directions
Peel the pears, then quarter them lengthwise and remove the core. Cut into large chunks and add them along with the water to a large sauce pan. Bring to a simmer over moderate heat; cook until tender, about 10 minutes.
Let the pears cool some then transfer them to a food processor and puree until smooth. Add the sugar, lemon juice and brandy and puree until well-combined and the sugar completely dissolved. Transfer to a bowl and refrigerate until well-chilled.
Freeze the puree in an ice cream maker according to manufacturers directions. The alcohol will keep the mixture from completely freezing hard. Scrape the mixture into a shallow bowl or tray. Cover and freeze at least 30 minutes, preferably overnight.
To serve: Scoop the sorbet into stemmed glasses. Top each portion with spumante or sparkling wine to taste. Serve immediately.
Very creative,pleasing to the eye, bet it tastes awesome — this should definitely be in the cookbook.
LL
This post really blew me away… NEVER thought to do this! The oozing cheese makes my mouth water just a bit.
Next time I have these ingredients, I’m going outside and firing up the grill.
I would never have thought of this one but am I glad I found it. I’ve got lots of chard in the garden and am always looking for new ideas. This one takes it over the top.
What an ingenious idea, with so many potential variations!
That is one fabulous looking little snack!
Love this one!
What a brilliant idea! Love this and can’t wait to try it as a first course for my next gathering of friends. So creative!
I am swimming in chard thanks to my CSA and I love this idea! So fun. Little packets of love and flavor for sure.
What an absolutely beautiful idea. I really hope you win for this is a real contender. And I agree with you about adding the olives for a slightly salty component. And red pepper flakes never hurt.
I’ve already bookmarked this so I can borrow a Sippity Sup original. 🙂
You are just so super talented in the kitchen. Pass me a plate of these…they look fantastic.
Oh dude, you just made chard look damn sexy. Grill marks…did someone crawl under the house and did it out? 😉 For a stove top griddle, you got some GRATE grill marks, Greg. I am saving this one to try soon. In fact, I’m going to get Alexis to get her to see these little devils. Excellent post.
…and grilled them there for a party. Then I brought a few leftovers home and reheated them in a pan for the photo. GREG
Not a big fan of chard but might give this a try!
There’s something about grill marks that conjure up a smokey charred flavor memory. I love the way your toast looks. And the melting cheese. In fact, I want to eat about six of these right now!
TKS!
Hmmm.…grilled chard. I might be willing to try this. My mother pretty much ruined chard for me. Over cooked then slathered in some kind of brown vinegary sauce. I’m gagging just thinking about it. But grilled…I’d be willing to try chard again.
Everything. Fantastic.
This is a winner in my book… I could chow down on several of those luscious little packets of goodness! Great idea 🙂
Great job Greg!! Love how we get our veggies, protein and fats all in one bundle of love. If your go-to spice is red pepper, mine is smoked paprika. Isn’t it grand to have something that makes all our favorite foods taste even better! xo Very genius indeed 🙂
Absolutely foolproof way to get people to eat veggies! love how the chard retains color and shape yet the cheese is all melty..!!!
That looks absolutely amazing. Now you mentioned right off the bat you needed something salty, there is always the famous bacon! (just kidding)
I was just chattting with Devaki about our love of kale, and I can totally see doing this dish with some of the Tuscan variety I have growing in my garden this summer. Very creative, simple and delicious looking. — S
Looks delish!!! As a vegetarian (not vegan) this has got me super excited…I might throw some grilled roma tomatoes & garlic cloves on this when I make it and make it into a little sandwich! Nom nom nom.
Y’know? I think this is a really, REALLY creative use of chard leaves!!!! Way to go! [K]
I thought I had stuffed it all, but then came you. You are brilliant!
http://lentilbreakdown.blogspot.com/2009/10/gone-stuffin.html
GREG — This is brilliant! I would settle for nothing less than a WIN my friend 🙂
I enjoyed reading the thought process that resulted in this rustic albeit brilliant adaptation.
In the words of the famous O — Luck is when preparation meets opportunity! So I shall wish you none of it 🙂 You have this in the bag.
Ciao, Devaki @ weavethousandflavors
This recipe is a sure winner in my eyes, it’s original, easy to prepare, and it involves melted cheese, HELLO!!!
Wow, I love this idea! How wonderfully delicious melting mozzarella must be inside the chard! Fabulous!
omg how good does this look??? LOVE the idea of wrapping the cheese in something and getting it all melty.
wow lil parcels of yummyiness
Spicy and creamy cheese are definitely a great combo. Good luck. This is a winner — very clever and a quick appetizer. (Although, I’ll likely skip the bread altogether — working on that bikini thing.)
You got *my* attention with this one. I am now thinking about that chard I have in the garden in a whole new light!