Two bags of fragrant peaches sat on my counter last weekend. They were too good to refrigerate, and too many to eat. They needed to be consumed ASAP or they were destined to wind up like too many peaches do in our house: mush. Icky, brown mush.
This peach sorbet was wonderful way to end the peach season. We may have another week of peaches left in St. Louis, if I’m lucky. If not, I’ll be at peace with it. It would be impossible to take a peach and top this, unless you simply take a bite of one, of course.
The explosion of peach, star anise and white wine is intense here. “Imagine the best white sangria you’ve ever had, and turn it into sorbet,” says the introduction in Gourmet Today. These final sweltering days of summer call for something cold, sweet and fruity. I just finished the last bowl of sorbet. I’m chalking this up as one of my favorite finds this year.
Peach Riesling Sorbet
1 pound peaches (3 large) peeled, halved, pitted, and cut into 1-inch-thick wedges [or use 1 pound frozen peach slices, not thawed]
1/2 teaspoon fresh lemon juice
scant 1/2 cup superfine sugar [this can be made by whizzing granulated sugar in a food processor]
1 whole star anise or 1 teaspoon star anise pieces
1 1/2 cups Riesling, Gewurztraminer, or other slightly sweet white wine
2 tablespoons light corn syrup
Toss peaches with lemon juice in a 4-quart heavy pot. Stir in sugar, star anise, and 1 cup wine, bring to a simmer, and simmer, covered, until peaches are tender, about 5 minutes.
Discard star anise. Working in batches, transfer mixture to a blender and puree (use caution when blending hot liquids). Force puree through a medium-mesh sieve into a metal bowl, pressing hard on solids; discard solids. Stir in corn syrup and remaining 1/2 cup wine. Refrigerate, uncovered, stirring occasionally, until cold, about 1 hour, then cover and refrigerate until very cold, 6 to 8 hours.
Freeze sorbet in ice cream maker. Transfer to an airtight container and put in freezer to harden for at least 1 hour.
Sorbet keeps for up to one week.