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Displaying items by tag: Hollowed Out Peach Filled With Sorbet
Monday, 19 September 2011 10:54

Hollowed Out Peach Filled With Sorbet

Ingredients

4 - 6 unblemished peaches,

with stalk and leaf if possible


For the sorbet

100g sugar

500g soft, ripe peaches

Juice of a lemon

20ml peach liqueur

1/8L water


Method

Put the sugar into a pan with 1/8 litre water and bring to the boil, then leave to go cold.

Drop the peaches into boiling water for a few seconds, then skin, halve, stone and dice.

Then puree finely with the lemon juice and liqueur and freeze in an ice cream maker. Alternatively, put into a dish and freeze for 3 hours, stirring with a fork every 30 minutes, to ensure that the sorbet is smooth.

Serve as soon as the sorbet begins to set, or leave frozen until required. If you freeze the sorbet for later, thaw for 20 minutes before serving.

To serve, cut the top quarter from each of the peaches (with stalk and leaf if possible) to make a lid. Carefully remove the stone and hollow the peaches out a little using a melon baller, but leave a layer of peach approximately 1 cm thick around the outside.

Fill the peaches with the sorbet, replace the lids and serve in a Le Creuset Ramekin.


Serves 4-6

Monday, 03 October 2011 14:50

Hollowed Out Peach Filled With Sorbet

Ingredients

4 - 6 unblemished peaches, with stalk and leaf if possible


For the sorbet

100g sugar

500g soft, ripe peaches

Juice of a lemon

20ml peach liqueur

1/8L water


Method

Put the sugar into a pan with 1/8 litre water and bring to the boil, then leave to go cold.

Drop the peaches into boiling water for a few seconds, then skin, halve, stone and dice.

Then puree finely with the lemon juice and liqueur and freeze in an ice cream maker. Alternatively, put into a dish and freeze for 3 hours, stirring with a fork every 30 minutes, to ensure that the sorbet is smooth.

Serve as soon as the sorbet begins to set, or leave frozen until required. If you freeze the sorbet for later, thaw for 20 minutes before serving.

To serve, cut the top quarter from each of the peaches (with stalk and leaf if possible) to make a lid. Carefully remove the stone and hollow the peaches out a little using a melon baller, but leave a layer of peach approximately 1 cm thick around the outside.

Fill the peaches with the sorbet, replace the lids and serve in a Le Creuset Ramekin.


Serves 4-6

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