Cold Things Desserts

riesling-pear popsicles recipe

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.

riesling-pear popsicles recipe
Recipe type: dessert
  • 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)
  1. 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.
  2. 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.
  3. 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.
* The original recipe from Food & Wine calls for 2 Bartlett pears, about 7 ounces each. When I weighed my pears, they were both about 10 ounces. After I peeled, cored, and chopped the pears, the final amount was just over 13 ounces. This, along with the rest of ingredients, gave me enough liquid to fill each well in my classic 6-well Zoku Popsicle mold. ** Don't cook the honey, just warm it enough to mix with the water. The cooked honey flavor isn't as clean tasting here; it smells like strong bee pheromone.


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