Tuesday, August 7, 2012

Roasted Peach Sherbet...

 Beautifully photographed Roasted Peach Sherbet via Always With Butter.

Makes 1 quart
7 peaches
zest and juice of 1 moderately sized lemon
148g white sugar, plus a handful additional for sprinkling
236 ml heavy cream
Cut the peaches into quartering, discarding the pits. Place on a baking sheet, flesh up, and sprinkle with a handful of white sugar.   Roast at 400F for 30 minutes.  When done, you can remove the skins if you like, but I preferred to leave them on. It adds a bit of a nice texture.  Place the peaches and the remaining ingredients in a blender. Puree until smooth. Place in container and chill until completely cold -- at least 1 hour.  Churn in an ice cream maker and freeze until set.

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