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2 tablespoons sugar
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2 tablespoons water
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2 Bartlett pears (7 ounces each)—peeled, cored and chopped
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1 tablespoon fresh lemon juice
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1/2 cup Riesling, preferably 10.5-percent alcohol
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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.
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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.
