Ice cream and sorbet has gotten expensive at the grocery store!
Easily make your own at home with fresh ingredients and no preservatives!
This recipe takes some time to prepare, and there are a few steps involved to make each item, however the combination of all these components are absolutely delectable- I promise you it's worth the effort!!
Give it a try, I hope you enjoy :)
Roasted Peach Sorbet w/ Mint Reduction & Almond Lace Tuille Recipe:
Yield: 4 Servings
Cook Time: 4 Hr Total
Ingredients:
- 4 Fresh Peaches, Sliced ¼ Inch Thick
- 3 Tbsp Olive Oil
- 1 tsp Sea Salt
- ½ Cup Brown Sugar or Coconut Sugar
- ¼ Cup Moscato Wine
- ½ Tbsp Fresh Lemon Juice
Mint Reduction Recipe:
- ¼ Cup Fresh Mint Leaves
- ¼ Cup White Sugar
- ½ Cup Water
Almond Lace Tuille Cookie Recipe:
- ¼ Cup Butter
- ¼ Cup Brown Sugar
- ¼ Cup All-Purpose Flour
- ¼ Cup Ground Almonds or Almond Flour
- ¼ Cup Toasted Almond Slivers, Chopped
- ¼ Cup Sugar Syrup:
o ½ Cup White Sugar
o 2 Tbsp Water
o Pinch Cream of Tartar
o ¼ tsp Fresh Lemon Juice
o Pinch of Sea Salt
Directions:
1. Preheat oven to 400° F. Wash peaches and slice. Place slices in a bowl and toss with olive oil, sea salt, and brown sugar. Roast for 15 minutes on a parchment-lined sheet tray until peaches start to brown slightly on the edges.
2. Once finished roasting, let cool until you can pick up the peaches. Place into the freezer and let freeze for 1 hour. Place frozen peaches, Moscato, and lemon juice into a blender and blend into a puree. Place puree in the freezer for another hour.
3. Prepare the mint reduction sauce while the peaches freeze. Wash mint leaves, measure out, set aside. Pour ¼ cup water and white sugar into a small pot.
4. Bring the mixture to a boil, stir. Add the mint leaves. Reduce the heat and bring to a simmer, continuing to cook for 10 minutes. Remove from heat & let cool.
5. Next, to make the cookies, first prepare the ¼ Cup sugar syrup. Combine all sugar syrup ingredients in a small pot and simmer over medium-high heat.
Bring mixture to 230°F & then cool down.
6. In a medium pot over medium heat, add the finished sugar syrup, butter, and brown sugar and bring to a simmer.
7. Whisk in the two flours and ground almonds, about stir to combine for about 1 minute. Transfer to a bowl and refrigerate covered, for 1 hour.
8. Scoop tablespoons of batter and roll into balls. On a quarter sheet tray lined with a silicon baking mat, place cookies six inches apart from each other. Bake until golden brown, about 10 minutes. Let cool slightly until they can be touched, and then set aside.
9. Remove peach sorbet from freezer- scoop and top with mint reduction and an almond lace tuille cookie, enjoy!
Tips/Tricks:
- When blending the peaches, if the puree is too thick you can add water 1 Tbsp at a time to create a smoother consistency.
- You can also use an ice cream maker for this recipe if you have one at home!
Click Link Below For Recipe PDF:
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