One of my first kitchen lessons as a newlywed was learning to adjust to the weather. I had never lived anywhere with the unrelenting heat of Florabama before. Daddy was working grounds at a college, and had little appetite for hot food. This quick and simple side dish is refreshing and goes well with grilled meats or Tex-Mex meals. It's also a welcome relief during a scorching hot afternoon.
|If you use peaches in glass jars, empty them into a plastic container |
Canned Peach Sorbet
from NY Times
from NY Times
2 small cans (15 oz) or 1 large can (29 oz) peaches
- Freeze cans overnight. Cans may bulge slightly, but will not burst
- In morning, remove can from freezer and place in hot water for 1 minute.
- Remove one end of can and pour any thawed syrup into food processor fitted with cutting blade. Remove other end of can and push frozen product out onto cutting board.
- Cut into 1" chunks with large knife.
- Place into food processor with blade attachment and process until smooth and creamy. If desired, add 1/2 teaspoon almond extract or cinnamon.
- Pour/scrape into plastic storage container with lid and return to freezer until dinner.
- Scoop into dishes and garnish with fresh berries or a mint/basil leaf.
Peaches canned in 100% juice will not be as creamy or sweet as those in heavy syrup.
Any canned fruit can be made into a sorbet, and you can also freeze a container of yogurt to add to the mix.