summer and autumn, dipped in a little wine and whine ::::
Think of these popsicles as a post-holiday detox: there’s fruit and there’s wine. It’s not a true “detox” (honestly, what does that even mean?), but it’s a lighter take on a sweet and healthy treat for the grown-ups after the gluttony of the winter holidays. A cold snack isn’t exactly the best choice as we huddle in our drafty, almost-100-year-old home, but the pears and wine are certainly seasonally welcomed and more easy to find than a berry or stone fruit. I first made these in in the autumn, before the chill set, before the rime on the grass. The kids are all too curious still: the wine deems it “just for grownups” seamlessly, no argument. The kids flutter off, and I enjoy semi-uninterruption. Is that even possible?
Find some ripe pears. Gather a few sips of wine. Dig up those popsicle molds. Puree and freeze. You are set for a hint of summer and a taste of autumn.
One year ago: burrell’s turkey burger and pandan-coconut-blueberry popsicles
Two years ago: browned butter dutch baby and honey-sweetened lime water with ginger (anti-nausea for first trimester)
Three years ago: perfect hard boiled eggs and persimmon biscotti
Mildly adapted from the wonderful Food and Wine.
- 2 tablespoons light honey (or sugar, as the original recipe requests)
- 3 tablespoons water
- About 20 ounces Bartlett pears, (just over 13 ounces after peeled, cored and chopped)*
- 4 teaspoons fresh lemon juice
- ½ teaspoon vanilla extract
- ½ cup Riesling, preferably 10.5-percent alcohol (I like a light, crisp flavored one)
- In a small saucepan, combine the honey and water. Put on medium-low heat, swirling frequently to combine. This will only take a couple of minutes.** Cool slightly and add the lemon juice.
- If you have not done so already, weigh, peeled, core, and chop your pears. Add these to the small sauce pan with the honey-lemon mixture.
- Pour the Riesling into a food processor and add the saucepan's contents. Purée smooth and pour into popsicle mold. Freeze for about 2 hours or overnight. These can be made up to a week in advance.
