Friday, July 25, 2014

Peach Bellini Sorbet

Clearly I'm not over them peaches. And with the monsoon setting in, they seem to only be getting better. The peaches, that is. So with leftover peaches and left over wine, I just knew I had to do something more  (I told you this was a two-part post)

To be honest, peaches are a pantry staple for me. I have a tin or two lying with me at all times. And a bag full of the frozen stuff in the deep freeze for atleast a few months. That's because I find this fruit to be super easy to work with. You can whip it into a fool, immerse them in a spot of wine, bake them or even grill them.

One of the things I love to do with peaches is make a crisp. Unfortunately, I've never been able to blog the recipe because it is almost always over by the next morning. (I'm going to assume that's a good thing).

This sorbet meanwhile, did managed to get photographed. Which was a good thing, because it was pretty darn good. And so easy.

Of all the cocktails, I've always been very partial the pina colada, daiquiri and the bellini. Two of which can be made with peaches. As much as I love a Melon Bellini, I love the traditional Peach Bellini - peach puree topped with a bit of ice cold sparkling wine, champagne preferably.

So when I set out to make the sorbet, I realised there were two ways to do this - one, puree the ripe peaches with a squeeze of lemon and top it with the wine and then churn it in the ice cream machine. Two was poaching the peaches in wine and see what I could do further.

Method two, was what seemed to have held my interest. I decided to make a poaching liquid with some sugar, sparkling wine and some lemon zest. I left the skin on, on the peaches and infact threw in the stones to to get that nice almondy flavour.

Poaching them this liquid made sure that the flavour of the wine came through. The skin brought a brighter colour out in the sorbet and the flavour really shone through, despite sieving it after I pureed it.

I added the wine at three points - while poaching (most of the alcohol must have evaporated there in any case), then once the poached liquid had been cooled and was ready to puree and lastly just before I threw it into the ice cream maker. This elevated the flavour of the bellini and let it remain super close to the cocktail.

The final flavour was super clean, It was such a superbly smooth sorbet and the peach was really quite awesome. Was a palette cleanser or dessert? Truth was it was a bit of both, but at the end, it was more of a dessert for me.

Peach Bellini Sorbet


3-4 ripe peaches
1/2 cup sugar
2 cups of sparkling wine
Lemon zest
Squeeze of lemon


1. Set a saucepan on the gas and pour 1 cup of wine into it adding off of the sugar and lemon zest
2. Chop the peaches into half, leaving the skin on. Add the peaches pits and all to the wine mix.
3. Let it poach for about 10-15 minutes until the fruit is squishy. Turn off the gas and let the mix cool.
4. Once the mix is cool, fish out the pits and bung the rest into a blender, add the lemon juice. Blitz with 1/2 cup of wine.
5. Sieve the mixture and let it cool completely in the refrigerator until you're ready to churn.
6. When you're ready to make your sorbet add the rest of wine and churn according to the manufacturers instruction.
7. Serve super chilled.

Tuesday, July 22, 2014

Peaches in Sparkling Wine

A few years ago, when I was working with a wine magazine, I came across a recipe that's been stuck in my head for years now. Peaches in Prosecco. 

The recipe was simple, chop plenty of peaches, add a handful of raspberries and top the rest chilled prosecco and let the whole thing rest in the refrigerator for at least a few hours. And voila you have a boozy dessert that's perfect for the summer.

What's a Prosecco you might ask me? Prosecco is a sparkling white wine from Italy and it used to be called a poor man's champagne at one time. It's rarely found outside Italy so my dreams of spooning this dessert into my mouth were well, going up in smoke, because finding a bottle of Prosecco outside a restaurant in Delhi is next to impossible.

But when the good people of Jacob's Creek sent me this bottle of their Sparkling Rose last month, the wheels in my head started turning. How different would this be from the Prosecco I asked myself until I opened the bottle up for myself.

While the grapes are a mix of Pinot Noir and Chardonnay in this blush wine, it tasted very like the Prosecco. This sparkling wine was a little dry for my liking but it has a lovely lingering berry-like flavour that I loved. 

A non-vintage this wine was lovely to drink on its own but it had to be super chilled. Which is why this is actually a two-part post.

I opened this bottle for myself. Not for my friends. Not for the husband. Not for cooking. It was for me alone. But then I decided not to be a lush and make a little something with it. I kept replaying the Peaches in Prosecco In my head, which meant it was high time.

I had a bunch of cherries lying in the fruit slot of the refrigerator and big fat juicy peaches, perfect for a lift off.

Truth be told, it turned out to be a fabulous dessert. The sparkling wine took on the notes of the peaches so delicately that it was as if you were drinking a bellini and the cherries added a slightly deeper colour to it. The peaches had soaked up a bit of the acidity from the wine which had plumped them up generously and with each bite you felt you were eating wine rather than drinking it.

I loved it so much that I made these babies twice over. Plus they are a great way to use up left over Champagne or Prosecco or Sparkling Wine.

Peaches in Sparkling wine

Makes 4 servings


5 Large Peaches
20 cherries unpitted
2 cups of Sparkling wine
1 lemon to decorate


1. Peel the peaches and cut them in halves. Remove the pit and slice into half again.
2. Arrange them in your dessert glass top with cherries
3. Pour as much sparkling wine as it can take and leave undisturbed in the refrigerator for 4 to 5 hours
4. Serve with a bit of whipped cream and a slice of lemon