Poached peaches and peach sorbet

8 servings

Ingredients

Quantity Ingredient
-Source: Australian Vogue Wine and Cookbook 1985

Directions

poached peaches: 1½ cups water 2 ½ cups sugar 4 large, yellow peaches, ripe but firm Sorbet: syrup from cooking peaches 4 large yellow peaches, ripe but firm sauce: 1 punnet ripe strawberries To make syrup: put water and sugar into large pan and bring to the boil. Boil for 4 minutes then remove saucepan from heat.

To poach peaches: plunge peaches one at a time in boiling water for a few seconds. Remove from water with slotted spoon; remove skins. Cut peaches in half and remove stone; slide into syrup. Gently poach until just cooked. Carefully remove peaches to a bowl and pour syrup over, allow to cool. Cover and chill.

To make sorbet: peel peaches as above, then puree in food processor.

Add most of peach syrup from bowl, leaving a little to keep peaches moist. Make sorbet in an ice-cream maker according to manufac- turer's instructions.

To make strawberry sauce: hull strawberries, and puree in food processor. Add a little sugar if necessary.

To assemble: place one scoop of sorbet on a plate, put half a peach on top, then drizzle strawberry sauce over. Bon-Appetit, Exec.Chef.

Magnus Johansson

From: Sherree Johansson Date: 09-24-94

Related recipes