I bought some beautiful dwarf peaches (AKA donut peaches - they look like they've been run over) this weekend. The whole flat smelled of peaches today, which told me they were ripe, so I made a lovely sorbet. Some sorbet recipes suggest peeling the peaches, which is a complete faff and wholly unnecessary - a quick pass through the sieve is far quicker, and you get the most out of each peach.
600g stoned peaches (around 8 dwarf peaches, 4-6 regular ones, depending on size)
150g caster sugar
Juice of half a lemon
1. Stone and roughly chop the peaches.
2. Add the caster sugar to 150ml water and place over a medium heat. When it comes to a boil, allow the sugar syrup to bubble away for three minutes. Remove from the heat.
3. Blitz the peach chunks using a blender or stick blender. Add the sugar syrup and lemon juice and blitz again.
4. Pass the peach puree through a sieve, pressing all the juice through using a spoon. You should be left with peel and any bits of stone you missed - this can be discarded.
5, Churn the puree in your ice cream maker for 30 minutes (sorbets seem to take longer than ice creams) then freeze until you're ready to eat it.
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