This cross between a fruit ice and a sorbet sidesteps the usual sorbet formula of sugar syrup and smoothing out in an ice cream machine.
I try to avoid sugar, but this fruit-based dessert satisfies my craving when I want something sweet.
These are just perfect by themselves or with a bit of creme fraiche or Fior di Latte Gelato.
Ingredients
Ingredients
I found this heirloom idea of curing fruit in sugar and salt intensifies fresh flavors. At the same time, it is a brilliantly easy preserving method. No heat is used so that gorgeous peach flavor never flattens out. On summer weekends, I haunt markets and bring home all sorts of fruits. I line them up in strainers and end up with no room in the fridge for its usual occupants. I add herbs to some jars, others get chiles and spices, and on occasion some get moistened with rum or bourbon.
Those addictive Southeast Asian noodle salads usually star Asia’s crisp, sweet/tart green papaya or mango. So why not use our own summer peaches or nectarines? When they’re firm and slightly underripe but still fragrant, they’re ideal for salads like this.
Inspired by an old 19th-century American recipe, these golden peaches or nectarines are stained crimson by port wine and served in an intense vanilla cream, drizzled with their ruby cooking syrup. Make two to three days ahead and keep chilled. Assemble at the picnic site.
When peaches arrive in the market, Lynne likes to whip up a Bellini, the refreshing drink made with fresh peach puree and champagne, said to have originated at Harry's Bar in Venice in the 1930s.
Peaches (or nectarines), raspberries, red currants, strawberries, and other berries that share the season are happy companions.