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Apricot or Peach Sherbet
Whats that you say? Apricots and peaches are not in season? Well no, but as usual I am heading into the new fruit season with a freezer full of the preserved remains of the old fruit season. Given how hot it has been, some sherbet seemed like a very good idea.
This is a slightly fancier version of the pure fruit sorbets I have made in the past. I thought I would try to get a lighter texture, and also produce something that could be kept stored in the freezer better than those pure fruit sorbets. It does seem to work quite well, but it will still get frozen pretty solid as it sits in the freezer. However, it definitely softens up to serve much quicker - 10 minutes on the counter should be plenty.
8 to 10 servings
1 hour - 30 minutes prep time, not including freezing time
4 cups frozen apricots or peaches, preferably in slices
1 extra-large egg white
1/4 cup sugar
1/16th teaspoon cream of tartar
Set the frozen apricots or peaches out to thaw slightly. They should not be allowed to actually thaw, but become a little easier to work with. The time you spend making the meringue should be sufficient.
Put the egg white, sugar and cream of tartar in the top of a double boiler. Turn on the heat, and begin beating with an electric mixer. Continue beating until the meringue is very thick and glossy, about 5 minutes. Remove from the heat and set it aside.
Put the frozen apricots or peaches into the bowl of a food processor. Be sure they are not frozen into large clumps, but in reasonably small pieces. Process them until they are very smooth. This will take several minutes, and you will need to scrape down the sides several times.
Once the fruit is smoothly puréed, scrape in the meringue and process again, until well blended. Turn the mixture out into a tub or dish that has a cover. Cover and place in the freezer, until the sherbet has frozen through again.
Last year at this time I made Spanakopita, of sorts.
Apricot or Peach Sherbet
This is a slightly fancier version of the pure fruit sorbets I have made in the past. I thought I would try to get a lighter texture, and also produce something that could be kept stored in the freezer better than those pure fruit sorbets. It does seem to work quite well, but it will still get frozen pretty solid as it sits in the freezer. However, it definitely softens up to serve much quicker - 10 minutes on the counter should be plenty.
8 to 10 servings
1 hour - 30 minutes prep time, not including freezing time
4 cups frozen apricots or peaches, preferably in slices
1 extra-large egg white
1/4 cup sugar
1/16th teaspoon cream of tartar
Set the frozen apricots or peaches out to thaw slightly. They should not be allowed to actually thaw, but become a little easier to work with. The time you spend making the meringue should be sufficient.
Put the egg white, sugar and cream of tartar in the top of a double boiler. Turn on the heat, and begin beating with an electric mixer. Continue beating until the meringue is very thick and glossy, about 5 minutes. Remove from the heat and set it aside.
Put the frozen apricots or peaches into the bowl of a food processor. Be sure they are not frozen into large clumps, but in reasonably small pieces. Process them until they are very smooth. This will take several minutes, and you will need to scrape down the sides several times.
Once the fruit is smoothly puréed, scrape in the meringue and process again, until well blended. Turn the mixture out into a tub or dish that has a cover. Cover and place in the freezer, until the sherbet has frozen through again.
Last year at this time I made Spanakopita, of sorts.
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