You remember when I offered up my confession a few weeks ago about buying pounds and pounds of non-organic peaches from the farmer’s market because it is nearly impossible to grow peaches here without pesticides and I refuse to live under the restraints of a diet that doesn’t allow me to eat peaches? No? Well I did.
The anachary continues.
I’ve probably eaten enough pesticide in the past three weeks to totally negate the remainder of the year’s clean-eating. But I’m not stressing about it. Afterall, mental health is just as important as physical and peaches make me supremely, blissfully happy.
Yes, I’m an emotional eater. No, I don’t think there is anything wrong, bad or negative about it.
Even though, at the time, buying my weight in peaches from the farmer’s market sounded like pretty much the best idea I’d ever had, the truth is, Babyface and I are only two people. And peaches are perishable. So once I came down from my peach purchasing high, it was time to concoct a recipe to use a reasonably large amount of peaches. Of course I could go the traditional route: peach cobbler, peach crumble or peach pie. But I wanted something with a little bit of zing. A little big of interest. A little bit of booze.
Meet peach and white wine sorbet.
I received the recipe that inspired this dish in my e-mail a few months back from the fine folks at Oliver Winery. They recommend using their Gewurztraminer, which I did, but I’d say any semi-dry to dry white wine would fit the bill. The end result is a deeply-peach flavor with a bite of tart wine taste. And no, this isn’t one of these booze-laden recipes where the alcohol burns off. Melt this sucker and you’ve got a nice little frozen cocktail. You could totally get drunk eating
ice cream sorbet. Although, admittedly, you’d have to eat a lot.
The originally recipe was a bit too fancy for me. Peel the peaches? Yeah, right. So I modified it to include a lot less kitchen prep and a lot more sorbet eating. I tend to do that with recipes. I don’t deal well with silly directions like “peel” or “chop finely”.
Okay, so they aren’t silly. I’m just lazy.
Peach and White Wine Sorbet
Inspired by Oliver Winery
Before making your sorbet, test out a peach for sweetness. If it is perfectly ripe and sweet, stick with the amount of sugar listed. If it is a bit tart, add 1/4-1/2 cup more sugar.
Makes about 1 quart
- 1-1/2 pounds peaches (about 6 medium), pits removed and roughly chopped
- 1/2 cup water
- 1/2 cup +1 tablespoon sugar
- 1 lemon
- 1 cup white wine
- In a medium-sized saucepan, mix peaches, water, sugar and the zest of the lemon. Cook over medium-low heat until peaches are softened and sugar is dissolved (about 10 minutes). Remove from heat and let cool for a few minutes.
- Once cool, add peach mixture to a blender or food processor. Add in the juice from the lemon and the wine. Blend or process until completely pureed.
- Chill mixture in fridge until completely cold. At least 4-5 hours, or preferably overnight.
- Process the sorbet in your ice cream machine according to manufacturer’s directions. Or, if you don’t have an ice cream machine, place in the freezer for 3-4 hours, stirring every 30 minutes. This will result in a harder sorbet, but will still be delicious!