Another very fruit-filled box this week!
It hit triple digits here over the weekend and of course our air conditioning decided to die. Fortunately, it was after I finished baking an assortment of 6 dozen cookies for co-workers (mine and Joe's) because, well, who doesn't like homemade baked good surprises? Here's the sampler plate...I had leftover chocolate ganache in a ziploc bag and decided to do a little art project.
Peach-Basil Sorbet (with vanilla whipped cream and double-berry preserves)
for the sorbet:
-5 to 6 ripe medium sized peaches, diced. (You can peel them if you want...I never do.)
-Handful of basil leaves, torn.
-1 tbsp. lemon juice
-3 tbsp. sucanat or sugar
-1/2 cup water
-Pinch of salt
for the cream:
-Sugar, to taste (I used about a tbsp.)
-1 tsp. vanilla extract
for the topping:
-Combine the sugar, water, salt, and lemon juice in a small saucepan and slowly bring to a boil.
-Add the basil leaves and boil for 10 minutes or until slightly syrupy.
-Combine the peaches and basil syrup in a blender and process until smooth.
-Churn in an electric ice cream maker for about 20 minutes and then transfer to a freezer safe container and chill.
-Whip the cream, vanilla, and sugar until soft peaks are formed.
-To serve, place a scoop of the sorbet on a plate, top with a spoonful of preserves and a spoonful of the whipped cream. Garnish with more torn basil if desired.
It is a really wonderful summer dessert with all of those components, but that's only if you can keep yourself from eating the sorbet straight out of the freezer. It's a challenge.
Enjoy the week and stay cool!
Ciao for now,