Food & Drink

RECIPE: Peach Sorbet with Salted Candied Almonds

by Lea Faminiano

When it’s hot out, and you’re in a dessert mood, and you’re trying to make something… the last thing you want to do is turn on the oven.  So why not make a cold treat?  I had a couple ripe peaches on hand and was ready to use my new mini-ice cream maker, so I decided to whip up some peach sorbet with salted candied almonds.

The recipe is adapted slightly from this one, by ice cream maker extraordinaire and popular blogger David Lebovitz.   Lebovitz suggests adding a bit of orange liqueur to the mixture, which I didn’t have on hand, however it would definitely bring out the peach flavor a bit more… and a little alcohol never hurts.

Most people don’t have an ice cream maker, but no worries – I could totally see the peach purée be delicious in some sangria, part of a smoothie, or used to top some yogurt.  Sprinkling some berries over the whole thing couldn’t hurt either.  Enjoy!

Peach Sorbet

 1 pound ripe peaches, pitted, peeled and cut into 1/2 -inch pieces [I used about 3 medium sized peaches]

6 tablespoons sugar

1. Place the peach pieces and one-half cup water in a saucepan over medium-high heat, cover and cook for about 5 minutes, until the peaches are tender and cooked through. Remove from the heat and stir in the sugar. Cool to room temperature.

2. Purée the mixture in a blender until smooth. Chill thoroughly, then freeze in your ice cream maker according to the manufacturer’s instructions. This makes about one pint of sorbet.

Salted Candied Almonds

 2 tablespoons sugar

1/2 cup sliced almonds [blanched or unblanched – I went with unblanched]

1/8 teaspoon coarse sea salt

1. Spread the sugar in an even layer in a skillet, then add the almonds. Cook over medium heat, stirring very gently, until the sugar starts to melt.

2. Continue to cook, stirring, until the almonds are coated with the syrup and become toasty brown, 3 to 5 minutes.

3. Top the sorbet with the almonds and you have a delicious summer treat!