In Asia, the peach enjoys a venerable role in cuisine and culture. The Chinese believe that peaches were eaten by immortals and hence lead to longevity. In Japan, one of the most popular folk heroes, Momotaro, was born out of an enormous peach floating down a river. He ends up vanquishing demons and ogres before returning home to his adoptive parents.
Peaches, with their delicate nature and soft colors, often represent femininity and peach-shaped mochi is eaten around Girls’ Day. Despite the peach color of this beautiful mochi, there is no peach flavor to it.
To me, there’s nothing like a juicy, ripe peach plucked from a tree in the summertime. No amount of tinkering in the kitchen can improve upon its natural goodness. Yet, this recipe for fresh peach sorbet might change my mind.
Perfect as a palate cleanser between courses or a light summery dessert, this sorbet has little added sugar to allow the natural sweetness of the peach flavor come through. Be sure your fresh peaches are fresh, ripe and sweet. If not, you can use frozen or canned peaches—even canned or frozen peach nectar, in a pinch. But fresh peaches are best.
Sorbet, with its French-sounding name, actually originated in the Middle East as a fruit juice and water beverage and later evolved as European royalty combined this with snow. It is similar to Italian ice (or water ice) but smoother than Italian granita (granular ice chips). A true sorbet is a frozen concoction of fruit juice and sweetened water and often is confused with sherbert, which by American standards, contains some dairy product. The added fat creates a creamier texture. Recipes vary the freezing temperature, churning durations and additions of alcohol or liqueurs which all affect the resulting product.
I’d love to find pretty peach-shaped molds to form my sorbet. Gourmet ice cream and sorbet companies have their own molds made from metal. There is a French website that sells pewter ice cream molds for 57.00 (euro) and an American cake decorating site that sells a silicon peach pan. But the former source is pricey while latter mold doesn’t look like a peach shape to me and the shapes are far too small, better suited for small candies. I’ve found some ice cube molds in other fruit shapes (apples) but not peach.
Until I find a nice mold, a rounded scoop with a fresh mint sprig and a fresh peach slice will suffice. You can serve a small amount inside the hollow of a fresh peach half, too. Just be sure to carve out the hard inner seed area.
Fresh Peach Sorbet
5 fresh, ripe peaches
1 Tbsp. fresh lemon juice
5 Tbsp. sugar
˝ cup water
In a small saucepan, bring the sugar, water and lemon juice to a simmer. Stir until the sugar is dissolved. Remove from heat and cool. Set aside.
Wash and dry the peaches. Score the bottoms and dip into scalding water for about 30 seconds. Peel the peaches. Cut them in half and remove the seeds and hard inner areas.
Place both the sugar-water mixture and the fresh peaches in a food processor or blender. Pulse until pureed. Pour into a freezer container of an ice cream maker and freeze according to manufacturer’s instructions. Transfer to an air-tight, freezer container and freeze for at least five hours.
Meilleur de chef.com
[url=http://www.cuisine-french.com/cgi/mdc/l/en/boutique/produits/mfe-moule_glace_etain_peche.html]Pewter Fruit-shaped Ice Cream Molds[/url]
[url=http://www.nycake.com/siliconesmallpeachmold.aspx]NY Cake Silicon Peach-shaped Molds[/url