Ice Wine Sorbet With White Peaches Recipes

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PEACH SORBET

Provided by Food Network

Categories     dessert

Time 3h20m

Number Of Ingredients 5



Peach Sorbet image

Steps:

  • Score bottom of peaches with an X and boil for about 10 seconds in boiling water and peel off skin. Remove peach pits. Puree peaches in a food processor or blender. Pour puree into a bowl and stir in simple syrup and lemon juice. Taste and adjust syrup or lemon juice to taste. Freeze in an ice cream maker using manufacturers instructions.
  • Stir water and sugar into a saucepan. Place pan over high heat and bring to a full boil. Let syrup cool before using. Store leftover syrup in a glass jar.

2 pounds fresh peaches
1 1/2 cups simple syrup (recipe follows)
Juice of 1 lemon
4 cups water
4 cups sugar

ICE WINE INFUSED PEACHES

From the television show "Man-Made Food" I was waiting for our fresh Ontario peaches to try this recipe and oooooh, how I enjoyed this wonderful dessert! Topped each dessert dish with a few leaves from my chocolate mint plant and served with some tiny crisp sugar cookies... hmm, hmm good!

Provided by Elly in Canada

Categories     Dessert

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4



Ice Wine Infused Peaches image

Steps:

  • In a sauce pan combine water, sugar and ice wine.
  • Simmer over low heat and until the sugar has dissolved.
  • Cook syrup for 3 additional minutes, take off the heat and set aside until needed.
  • In a glass bowl, place peach halves and pour ice wine syrup on top and refrigerate to allow the flavors to mix.
  • Serve chilled in a small bowl and garnish with a drizzle of icing sugar.

Nutrition Facts : Calories 250.4, Fat 0.4, Sodium 6.6, Carbohydrate 47.3, Fiber 2.2, Sugar 42, Protein 1.5

6 fresh peaches, skinned, pitted and halved
1/2 cup sugar
1 cup ice wine
1 cup water

WHITE PEACH SORBET

This tastes exactly like a white peach!

Provided by Venus Zayas

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 1h30m

Yield 6

Number Of Ingredients 3



White Peach Sorbet image

Steps:

  • Peel white peaches, leaving a little bit of peach skin to add texture and color. Cut chunks from peaches into a bowl and discard pits. Add lemon juice.
  • Puree peaches and lemon juice with an immersion blender until smooth. Stir in sugar to taste. Blend again. Chill peach mixture in refrigerator for 1 hour.
  • Pour peach mixture into an ice cream freezer and freeze according to manufacturer's instructions.

Nutrition Facts : Calories 37.7 calories, Carbohydrate 9.3 g, Fat 0.2 g, Fiber 1.2 g, Protein 0.7 g, Sugar 8 g

5 ripe white peaches
2 teaspoons lemon juice
2 teaspoons white sugar, or to taste

WHITE PEACH SORBET

White peaches and white rum make for a peachy sorbet.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 quart

Number Of Ingredients 4



White Peach Sorbet image

Steps:

  • Cut peaches into chunks, and place chunks in a food processor or blender. Process until pureed.
  • In a large bowl, mix together all the ingredients until well combined. Freeze in an ice-cream maker according to manufacturer's instructions. Store sorbet, frozen, in an airtight container up to 3 days.

4 very ripe white peaches, peeled and pitted
1/2 cup freshly squeezed lemon juice (4 lemons)
1 1/4 cups plus 2 tablespoons Simple Syrup for Sorbet
2 tablespoons white rum

PEACH AND CHAMPAGNE SORBET

From About.com Home Cooking. Peach sorbet gets a festive edge by the addition of champagne. You can cut the preparation time by using frozen peaches. If you do not have champagne, try substituting sparkling apple or white grape juice. This recipe is designed for an ice cream machine.

Provided by SashasMommy

Categories     Frozen Desserts

Time 25m

Yield 1 quart

Number Of Ingredients 5



Peach and Champagne Sorbet image

Steps:

  • Put the peaches in a large saucepan and cover them with boiling water. Cook for 2 minutes. Drain and rinse in cold water.
  • Peel the peaches; halve them and remove the pits.
  • Transfer the peaches to a food processor and coarsely puree. Pour into a medium bowl.
  • In a medium nonreactive saucepan bring the sugar and 1/2 cup of water to a boil over moderately high heat.
  • Add 2 teaspoons of the lemon zest and let simmer about 3 minutes. Remove from the heat and set the syrup aside for about 10 minutes.
  • Strain the syrup into the peach puree and blend well.
  • Add the champagne, the lemon juice, and the remaining 1 teaspoon lemon zest. Stir Well.
  • Refrigerate until chilled.
  • Transfer to an ice cream maker and freeze according to the manufacturer's instructions.

Nutrition Facts : Calories 809.6, Fat 1.7, SaturatedFat 0.1, Sodium 9.5, Carbohydrate 173.1, Fiber 11, Sugar 159.8, Protein 6.5

1 1/2 lbs peaches
1/2 cup plus 1 tablespoon sugar
1 tablespoon grated lemon zest
3/4 cup champagne
2 tablespoons fresh lemon juice

BASIC WINE SORBET

Provided by Food Network

Categories     dessert

Time 33m

Yield 4 servings

Number Of Ingredients 3



Basic Wine Sorbet image

Steps:

  • Combine water and sugar in a saucepan and cook over low heat. When the sugar is dissolved, add the wine and remove from the heat. Cool and freeze in an ice cream machine according to manufacturer's instructions.

6 ounces water
4 ounces sugar
10 to 12 ounces wine

ICE-WINE SORBET WITH WHITE PEACHES

Categories     Wine     Ice Cream Machine     Dessert     Freeze/Chill     Frozen Dessert     Peach     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6



Ice-Wine Sorbet with White Peaches image

Steps:

  • Heat wine, water, and sugar in a 3-quart saucepan over moderate heat, stirring, until sugar is dissolved, then gently simmer 2 minutes. Transfer to a bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. Freeze in ice cream maker. Transfer to an airtight container and put in freezer, at least 4 hours. (Texture will be soft.)
  • Serve sorbet with peaches.

1 (375-ml) bottle ice wine (13 fl oz)
3/4 cup water
6 tablespoons sugar
4 firm-ripe white peaches, cut into 1/2-inch-thick wedges
Special Equipment
an ice cream maker

WHITE NECTARINE SORBET WITH WHITE PEACH ICE CREAM

Provided by Kimberly Boyce

Categories     Milk/Cream     Ice Cream Machine     Egg     Dessert     Frozen Dessert     Nectarine     Peach     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14



White Nectarine Sorbet with White Peach Ice Cream image

Steps:

  • For nectarine sorbet:
  • Place all ingredients in large bowl; toss to coat. Cover and refrigerate overnight.
  • Puree fruit mixture in processor until smooth. Strain, pressing on solids in strainer; discard solids. Process puree in ice cream maker according to manufacturer's instructions. Transfer to container; cover and freeze until solid, about 4 hours.
  • DO AHEAD Can be made 3 days ahead. Keep frozen.
  • For white peach ice cream:
  • Place peaches, 3/4 cup sugar, corn syrup, and ascorbic acid in large bowl; cover and refrigerate overnight.
  • Puree fruit in processor until smooth. Strain, pressing on solids in strainer; discard solids. Cover and chill until ready to use.
  • Whisk yolks in large bowl. Bring cream and remaining 3 tablespoons sugar to boil in heavy medium saucepan, stirring until sugar dissolves. Gradually whisk hot cream mixture into yolks; return mixture to same pan. Stir constantly over medium heat until custard thickens enough to leave path on back of spoon when finger is drawn across, about 5 minutes. Strain custard into medium metal bowl; place over large bowl of ice water and stir frequently until custard is cold. Whisk in peach puree. Process in ice cream maker according to manufacturer's instructions. Transfer to container. Cover and freeze at least 4 hours.
  • DO AHEAD Can be made 3 days ahead. Keep frozen.
  • Divide ice cream and sorbet among 8 bowls. Spoon sliced peaches and nectarines over and serve.

White nectarine sorbet
2 pounds white nectarines, halved, pitted, sliced
3/4 cup sugar
1/4 cup light corn syrup
1 teaspoon powdered ascorbic acid
White peach ice cream
1 1/4 pounds very ripe white peaches
3/4 cup plus 3 tablespoons sugar
1/3 cup light corn syrup
1/2 teaspoon powdered ascorbic acid
3 large egg yolks
1 cup whipping cream
2 white nectarines, halved, cored, sliced
2 white peaches, halved, cored, sliced

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