Gotta eat me a lot of peaches.
A 24 lb box of peaches appeared in my house last week. I don't know if you can conceptualize how many peaches that is. It's A LOT. Enough that I have eaten a peach a day since them, and still had some to make Peach Crisp for the girls last week, two loaves of Peach Bread for eating and freezing, to give away two bags to friends, throw three out due to mold, bring a bowl-full to work, and still have about 12 of them in my fridge. It's insanity.
Oh the joys of EWa produce. Only $10 for the box.
Last night decided I wanted to store 5 in the fridge for eating and get rid of the rest. They're on their way to being over ripe and need to be eaten or processed YESTERDAY. The easiest way to save them for later is, of course, to freeze them. But I already have a bag of frozen peaches, so the next best thing is..... ICE CREAM!!!
I picked the the five ripest in the bin and found a recipe I could butcher to my liking. It had to be super peachy, and it had to technically be a sorbet - no dairy allowed in this "creamy" concoction. Here's what I came up with:
Butchered by Robyn
5 ripe peaches
3/4 cup water
1/2 cup sugar
1 Tbsp lemon juice
2 Tbsp Frangelico (or other booze - but no kirsh, I HATE kirsh)
Remove pits from peaches and dice, do not remove skin. Heath peaches and water over medium heat for 10 minutes, or until peaches are cooked. Stir in sugar. Use blender, food processor, or immersion blender to puree peaches. Add lemon juice and booze. Refrigerate until cool. Process in ice cream maker following manufacturer's directions. Try not to eat it all before freezing for 3 hours.
I ate mine over a brownie, fresh out of the oven. The hot brownie melted the soft peach sorbet and made magic in my mouth. I plan on repeating the experience tonight with fully hardened ice cream. The tiny taste I had this morning was very telling - this sorbet has retained its creamy texture and is not grainy at all after a full 8 hours of freezing. Success!