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NICOLA GALLOWAY

This week, a refreshing sorbet or a tasty morning pastry to make the most of juicy, fresh summer stonefruit.

Peaches are a real summer treat. They aren’t around for long and are best purchased direct from the grower at produce markets, or even better picked from a backyard tree. As with most stonefruit, peaches can be categorised into super juicy “eat over the kitchen sink” varieties, and firmer-fleshed fruit that is great for preserving and cooking with. In these recipes, I share a morning pastry using firmer-fleshed peaches. And a simple icy treat that I like to make with the super juicy peaches we are fortunate to have in the backyard – inherited from a thoughtful previous owner who had an appreciation for heritage fruit trees.

Simple peach & mint sorbet

This is the perfect antidote to a hot afternoon. I have been making some version of this cooling treat since my children were little. Depending on the fruit used I might add cream for a soft serve-like ice cream. Here I have used our juicy homegrown wiggins (white-fleshed) peaches that are best in a sorbet to make the most of all the juice. The hardest part is remembering to freeze the fruit, which I find is best to do in bulk so there is always frozen fruit at hand.

PREP TIME 10 minutes + 4 hours minimum freezing time // SERVES 2

• 2-3 juicy peaches, about 300g (or other summer fruit)

• 3 tbsp elderflower or lemon cordial

• Squeeze of lemon juice, about 1 tbsp

• Small handful mint

1. Ahead of time, prepare the peaches. Cut into thin wedges, no more than 1cm thick. Arrange in a single layer on a tray lined with baking paper and freeze until solid. This will take about 4 hours but overnight is best.

2. To make the sorbet, transfer the frozen peach wedges to a food processor. Add the cordial, lemon juice and mint. Put a timer on for 5 minutes for the peach to slightly thaw, then blend for 1-2 minutes until smooth. Scrape down the sides of the processor as needed until combined.

3. Spoon the sorbet into small bowls or cups and serve immediately.

4. The sorbet can also be made in a larger batch, transferred to a sealed container and frozen. Remove from the freezer 15-20 minutes before serving to soften for scooping.

Kāinga / Home

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2023-01-28T08:00:00.0000000Z

2023-01-28T08:00:00.0000000Z

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