Summer, and peach season, is pretty much drawing to a close here.   So, if like me, you love the stone fruit, how can you prolong the taste of summer through autumn, winter and spring?  By making this gorgeous sorbet which combines lovely sweet peaches with (ahem)…homegrown lavender and rosemary.  Yes, I have garden produce!!!

This is so simple, just these three ingredients, some sugar and water.

And you get one of the loveliest ice creams ever.   This is really refreshing without being too sweet –  the lavender and rosemary are not overpowering but add a little depth to the fruit and sugar.

AUTUMN – The Sorbet Ma’am, Just The Sorbet

Autumn in Melbourne is lovely.  You get cold crisp mornings, warm days and cool evenings.  To prolong the taste of summer as it starts to get darker and cooler, this peach sorbet is perfect just on it’s own in a cone. All alone.  Like a rolling stone.

Yes.  I think it’s enough now too.  Because I heard you moan and groan.

Really stopping…NOW.

Because just look at this peachy goodness!

WINTER – Baked Peaches With Amaretti and Amaretto and Peach Sorbet

Mmmm…hot baked peach, cold peach sorbet , herby, nutty, sweet and boozy….that’s about all my favourite adjectives right there.  And I totally forgot to take a picture of it before eating half of it.  So I had to borrow a peach off my friend’s plate to take this picture.  Thanks for the peach Monica!!!

You may be wondering where you are supposed to find peaches in winter?  Well my mum used to make this for us waaaaay back and we only ever used to have it with tinned peaches.  And believe me, this is one of the few things where you will ever hear me say that this works as well (maybe even a little better) with tinned as fresh.

SPRING Into A Peach Sorbet Bellini

Spring in Melbourne means the Spring Racing Carnival which means lots of champagne.  You can really welcome the warmer days by adding a dollop of the peach sorbet into the bottom of your champagne glass for a fabulous take on a Bellini.

So good even Lulu wants one!

Hope your week is peachy keen, jelly bean.

Peach Sorbet with Lavender and Rosemary (3 ways)

Print Recipe

This deliciious and easy to make peach sorbet will bring back the flavour of summer all through the year

• Author: Taryn Fryer

Ingredients

Scale 1x2x3x

• For The Sorbet
• 200g sugar
• 2 tbsp edible dried lavender
• 2 springs of rosemary, about as long as your thumb
• 1 kg of peaches
• 200g water

To Serve

• Ice cream cones

For The Baked Peaches with Amaretto and Amaretti

• 4 large peaches, or you can used tinned, in which case you will need 10 halves
• 20 crumbled amaretti biscuits
• 4 tbsp Amaretto Liqueur
• 2 tbsp brown sugar
• Butter for greasing the pan
• 4 scoops of sorbet

For The Bellini

• Sparkling Wine
• Rosemary sprigs and lavender sprigs and peach wedges to garnish (optional)

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Instructions

For the Sorbet

1. Place the sugar, water, lavender and rosemary into a small saucepan. Bring to the boil, stirring occasionally. Then simmer for 5 minutes.
2. With a paring knife, make a small cross into the bottom of each peach. Place in a bowl and pour boiling water over the peaches. Let them sit for a few minutes then tip into a bowl of iced water. The skin should now be quite easy to peel off. Cut the peaches into wedges and place them in the sugar syrup.
3. Once this mixture is cool, remove the peaches and place them in your blender, strain the syrup to remove the lavender buds and rosemary and add the liquid to the blender. Blend until the mixture is smooth.
4. Churn in an ice cream maker according to manufacturer’s instructions. Transfer to a container and chill in freezer for 2 to 3 hours, or until firm.
5. Serve with ice cream cones or as described below.

For The Baked Peaches with Amaretto and Amaretti

1. Preheat the oven to 200ºC.
2. Lightly butter a baking tray
3. If using fresh peaches, cut in half, remove the stones and, using a melon baller or a teaspoon, scoop out a little bit more of the peach flesh and place in a small bowl. If using canned peaches, finely dice 2 peach halves and place in a small bowl.
4. Place the crushed biscuits, the amaretto and 1 tbsp of sugar in the bowl along with the peach flesh. Stir to combine.
5. Fill the peach halves with this mixture.
6. Place the peaches onto a baking tray. Sprinkle with the remaining sugar.
7. If using fresh peaches, bake for around 20 minutes until cooked through then place under a hot grill for the last 5 minutes to really caramelise the topping. If using tinned peaches, bake for 5 minutes, really just to warm the peaches through then place under the grill for the last 5 minutes.
8. Serve immediately, 2 to a plate with a dollop of sorbet.

For The Bellini

1. Add a dollop of sorbet to your champagne glass.
2. Top with sparkling wine.
3. Garnish as desired.
4. Enjoy!!!

Notes

• I like to leave my biscuit crumbs fairly rustic so they vary in size from crumbs to larger chunks.