Thursday, September 05, 2013

Peach Sorbet with a Kick


I'm going to say it, and I don't care who hears me. The year 2013 is going to go down in history as one of the greatest vintages the Northwest has ever seen.

What? No, I'm not talking about grapes, silly. I'm talking about peaches. The juicy orbs I've been slicing and baking and slurping up this year have been stunningly flavorful, memorably so. It doesn't matter whether they're Sweet Sue, Red Haven or John Henry, or from old line orchardists like Baird Family Orchards in Dayton or newer ones, like Columbia Blossom in Mosier.

Nary…I love that word, so old-timey…a week has gone by since the beginning of August that I haven't dashed to the farmers' market or to the store to get more. Whether ready to eat right then and there or needing a couple of days to ripen completely, they've rested on the kitchen counter, perfuming the whole house with their sweet, peachy scent. Aaaaahhhhhh!

Pies and cobblers have been made aplenty, and Kevin Gibson's peach and purslane salad at Evoe (above left) was a revelation, but one of our favorite peachy desserts has been a peach and bourbon sorbet that has ended more than a few meals with a sweet bang. Soft, perfumey and with just a kiss of bourbon that underlines and deepens the peachiness rather than overwhelming it, this one is worth saving. Especially in a vintage as good as this year's.

Peach Bourbon Sorbet

3 lbs. peaches
Juice of 1/2 lime
1 c. sugar
2 Tbsp. bourbon

Pit and quarter whole peaches, leaving skins on, and place in food processor with lime juice and sugar. Process until it's a fine purée. Pour it into a fine mesh sieve (in batches if necessary) over a large mixing bowl and, using a wooden spoon, stir and press the purée through the sieve. (This step is super easy and not time-consuming, so don't let it put you off.) Stir in the bourbon, then place a piece of plastic wrap directly on the surface of the purée. (This keeps it from oxidizing and turning brown.) Place the bowl in the refrigerator for 2-3 hours to chill completely. Put chilled purée in ice cream maker and process according to directions. Place in container in freezer for 2-3 hours, then serve.

2 comments:

Anonymous said...

This sounds really yummy! At what step in the preparation should you add the bourbon to the puree?

KAB said...

Good question, Anon! I've added that step to the recipe, but you can also add the bourbon when you start churning it and it seems to work just fine. Thanks!