Peaches a plenty!! This has become our summer staple - we eat this brightly colored stone fruit almost daily - juicy, delicious & running down your chin & hands! Ahhh the bounty of summer fruits-we buy them buy the case!! I have started jarring/canning/perserving & making jams or marmalades as well as fillings for pies. Each batch comes out a little better than before! Jason has mastered peach sorbet & it is to die for - so light & refreshing any time of the day! This is a wonderful way to end a summer dinner.
Sorbetta di Pesca
3/4 cup of sugar
1 cup of water
2 1/2 lb. soft, ripe peaches, peeled, quartered & cores removed
juice & zest of 1 lemon
(1/4 cup grappa - to taste)
Find the freshest, ripest & softest peaches possible (or pears will work really nicely too!)
Combine sugar & water in a pan on the stove. Bring to a boil, reduce the heat & simmer for about 3 minutes. Add peaches & continue to simmer for 5 minutes (unless they are super soft - then you don't need to cook them down). Remove from the heat for 5 minutes, then add lemon juice & zest. Pour everything into a food processor & pulse until it's a puree.
(If you want to spike it with grappa, add it now, give it a stir & taste. The grappa shouldn't be too boozy or overbearing when you taste it - just nice & subtle. If you add too much alcohol it won't freeze.)
Pour the mixture into a shallow earthenware or thick porcelain dish (put this in the freezer before you begin to make freezing a bit faster). Put the dish in the freezer & whisk it up with a fork every half hour - make sure the scrap the edges & bottom too. After a couple hours (almost 3 hours of mixing) it should start coming together as a smooth frozen sorbet.
Make sure that you are on top of the stirring to avoid forming ice crystals.
It will keep about 3 days in the freezer before it starts becoming icy.