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

Ingredients

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

Method

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.




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