Recipe by Chef Regina V. Smith
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.
- 1 lb fresh peach, approximately 3 large
- 1⁄2 teaspoon lemon juice
- 1⁄2 cup superfine sugar
- 1 whole star anise
- 1 1⁄2 cups sweet white wine, preferably Gewurtztraminer
- 2 tablespoons light corn syrup
Directions See How It's Made
- 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.