People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
06/18/2003 Peach-mint sorbet (Sorbet de pêches à la menthe)
For 1 quart approximately:
5 large ripe peaches (about 2 lbs.) 3/4 c. sugar Few drops lemon juice and kirsch 8-10 fresh mint leaves + more for garnish
Peel the peaches and slice them into a non-corroding medium saucepan. If they are not very juicy, add a spoonful or two of water. Cover and cook over low heat until they are just heated through but not mushy. The point is to inactivate the enzyme that makes fresh peaches turn brown.
Puree them in a food processor with the sugar, and chill the puree for several hours.
Flavor with a few drops each lemon juice and kirsch. Freeze in your ice cream freezer. Finely chop the fresh mint leaves and add them to the mixture as it is freezing. I like to use what is called menthe verte in France--a bright green, slightly crinkle-leafed mint with a not too strong taste of spearmint that is used in making Moroccan mint tea. If using peppermint, you might want to use less. There should just be an occasional hint of mint in the sorbet. The mint flavor should not be pervasive or too strong.
Serve with a few sliced fresh strawberries and a sprig of mint for a perfect summer dessert.