Gewurztraminer Peach Sorbet

"From Canada's Niagara wine region; a perfect summer combination of fresh peaches and a crisp and sweet Ontario Gewurztraminer. You need an ice cream maker to prepare this beautiful summer dessert. You could substitute frozen peaches for fresh, but it is just NOT the same. This sorbet keeps for 1 week in the freezer so you can make it several days ahead for your al fresco summer dinner party."
 
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Ready In:
5hrs 20mins
Ingredients:
6
Serves:
8
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ingredients

  • 1 lb fresh peach, approximately 3 large
  • 12 teaspoon lemon juice
  • 12 cup superfine sugar
  • 1 whole star anise
  • 1 12 cups sweet white wine, preferably Gewurtztraminer
  • 2 tablespoons light corn syrup
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directions

  • Cut an X in the bottom of each peach and immerse peaches in a large put of boiling water for approx 15- 20 seconds in order to loosen the skins.
  • Transfer peaches to a bowl of ice water to cool, then peel and cut them into 1 inch thick wedges.
  • Toss the peaches with the lemon juice in a 4 quart saucepan, then stir in the sugar, star anise and 1 cup of the wine. Simmer, covered until peaches are tender, about 5 minutes.
  • Discard the star anise, then tranfer the mixture to a blender or food processor and puree. Force the blended mixture through a medium-mesh sieve into and bowl, pressing hard on and then discarding the remaining solids. Stir in the corn syrup and remaining 1/2 cup wine, then chill the mixture, covered, until very cold, about 4 hours.
  • Add mixture to an ice cream maker and process according to ice cream maker's instructions.
  • Transfer to an airtight containiner and freeze until hard, at least 1 hour.

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RECIPE SUBMITTED BY

I am a classically trained chef and a grad of NECI in Vermont. I ran my own catering company for years and then decided to switch gears and go to law school. I now practice law and cook just for fun. I enjoy cooking for friends and DH and I entertain regularly. I also cook for my three golden retrievers and have found several wonderful biscuit recipes here at Zaar. I collect cookbooks and food literature. My all time favourite food writer is MFK Fisher. If you have not read it, I commend her short story "Borderland " to you. It is one of the most evocative pieces of food writing ever. My current favourite cookbook is "Urban Italian - Simple Recipes and True Stories from a Life in Food" by Andrew Carmelini. For years I managed to hang on to all of my back issues of Gourmet some of which date back to the 1980's. Sadly, I recently lost that particular battle and to promote marital harmony, I am recycling my old mags but am posting my favorite Gourmet recipes along with some interesting ones worthy of a test drive.
 
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