White Peach And Bay Leaf Sorbet Food

WHITE PEACH SORBET

Steps:

• Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
• Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
• Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.

WHITE PEACH SORBET

Steps:

• Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
• In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.

WHITE PEACH AND BAY LEAF SORBET

Steps:

• Process peaches and 2 tablespoons water in a food processor until smooth, about 2 minutes. Transfer to a large bowl. Stir in lemon juice and syrup.
• Pour mixture through a fine sieve into another large bowl; discard solids. Freeze in an ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container; freeze at least 4 hours, or up to 1 week, before serving.

FRESH PEACH SORBET

Steps:

• Puree peaches in a blender until smooth.
• Combine sugar, orange juice, and lemon juice in a 4-quart pan over medium heat. Cook, stirring constantly, until sugar dissolves, about 5 minutes. Remove from heat and stir in pureed peaches.
• Pour mixture into a 9x13-inch pan and allow to cool to room temperature, about 30 minutes. Place in the freezer until firm but not hard, about 1 1/2 hours.
• Transfer peach mixture in small batches to a food processor. Process until light and fluffy, about 1 minute. Fill into 1/2-pint freezer containers leaving 1/2 inch head space. Freeze until firm, at least 4 hours.

EASY PEACH SORBET

Steps:

• Place the unopend can of peaches in the freezer.
• Freeze until solid, about 24 hrs.
• (Don't be alarmed if the can bulges).
• When ready to make, submerge the can in very hot tap water for 1-2 minutes.
• Open the can and pour any thawed liquid into the food processor bowl.
• Remove the fruit from the can and cut into 8 chunks.
• Place chunks in the processor bowl with the vanilla.
• Process until smooth and serve immediately or spoon into a freezer container and freeze until desired firmness.

WHITE PEACH SORBET

Steps:

• Cut the peaches in half and pit them. Plop them into a blender and puree until smooth and homogenous, 1 to 3 minutes. Pass the puree through a fine-mesh sieve into a medium bowl. Use a ladle or spoon to press on the dregs of the puree to extract as much juice as possible; you should only be discarding a few spoonfuls worth of solids.
• Bloom the gelatin (see page 29).
• Warm a little bit of the peach puree and whisk in the gelatin to dissolve. Whisk in the remaining peach puree, the glucose, salt, and citric acid until everything is fully dissolved and incorporated.
• Pour the mixture into your ice cream machine and freeze according to the manufacturer's instructions. The sorbet is best spun just before serving or using, but it will keep in an airtight container in the freezer for up to 2 weeks.
• notes
• Powdered gelatin can be substituted for the sheet gelatin: use 1/2 teaspoon. In a pinch, substitute 35 g (2 tablespoons) corn syrup for the glucose.
• With all things fresh and seasonal, it's always important to taste, taste, taste. Make the sorbet base to your liking with more glucose, salt, or citric acid (see page 26).
• Instead of a whisk, use a hand blender to mix the sorbet base.

WHITE NECTARINE SORBET WITH WHITE PEACH ICE CREAM

Steps:

• For nectarine sorbet:
• Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
• Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
• DO AHEAD Can be made 3 days ahead. Keep frozen.
• For white peach ice cream:
• Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
• Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
• Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
• DO AHEAD Can be made 3 days ahead. Keep frozen.
• Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.