Friday, June 20, 2008

Jasmine Peaches with Lime Sorbet

Peaches are showing their lovely glow in markets now. Who can resist? It’s still a bit early in the season, but you should be able to find some wonderful ripe fruit for all your favorite peach pastries and desserts.

The very first post I made to this blog was a rhapsody to peaches, so you know I’m enraptured with them. They represent the deep hard-wiring I have about the sumptuous bounty of the natural world. Eat a peach and all is right.

The lusciousness of peaches is so great that I sometimes hesitate to do anything very complicated with them. So here is one not-too-fussy recipe that tries to elevate the simple gorgeousness of the peach. I pair the fruit with a subtle but fabulous partner, a wonderfully fragrant jasmine tea blended with sugar. Jasmine tea comes from the Hunan Province and is the oldest known blossom-scented tea. It adds a light floral note. Baking brings out their combined lovely soft flavors and terrific juices. This subtle marriage is a happy one.

I add a small dose of cool lime sorbet just to lift up the acidity a bit and add another creamy but not fatty layer to the union. If you love citrus, you’ll be crazy about this sorbet. It is absolutely delicious all by itself and would also pair well with lots of other fruit. It takes no time at all to prepare. The reward is ginormous.

Bench notes:

- Use the best, most fragrant jasmine tea you can find.
- You can make the sorbet base ahead and refrigerate it for a day before churning.
- This is best served when the peaches are still warm and the sorbet is just about melting.

Jasmine Peaches with Lime Sorbet

Yogurt Lime Sorbet
adapted from Gray Kunz in Food and Wine
Makes about 3 cups

2 C plain whole-milk yogurt
1 C fresh lime juice
1/4 C + 2 T sugar
2 t finely grated lime zest

Whisk together the yogurt, lime juice, sugar and lime zest. Pour into a clean airtight container and refrigerate until the mixture is well chilled.

Place in your ice cream maker and freeze. Store in your freezer for about an hour to firm up.

Jasmine Peaches

Makes 4 servings

4 ripe peaches
1/4 C sugar
2 t jasmine tea
1/2 lemon
1 T butter, melted

Preheat oven to 350 degrees.

Process the sugar with the tea until finely blended.

Halve and pit the peaches and place in a baking dish. Spritz with lemon juice. Brush with melted butter. Sprinkle with jasmine sugar.

Bake for about 20 minutes or until the peaches are tender and juicy.

Plate and serve while still warm. Add a scoop of Lime Sorbet. Devour.


Anonymous said...

Oh oh oh oh aaaaaah. Gorgeous post.

"My" peaches are 1/4" in diameter, pale green and very fuzzy. I'll put this recipe on hold until September.


Victoria said...

You posts are always so beautiful. It's a treat to read each one. I'm glad I have you on my "reader."

My Sweet & Saucy said...

Love this! The peaches look amazing!

Cannelle Et Vanille said...

i love, love, love roasted fruit with ice cream... made some last week. Gorgeous Gayle!

Y said...

Those peaches look so amazing. I drink Jasmine tea all the time, so can imagine that I would love this dish too.

Anonymous said...

All of your recent postings have been amazing. This one especially.

Eileen (passions to pastry)

pastry studio said...

Thank you so much for your lovely comments, sweet people!

Bonbon Oiseau said...

this looks delicious--your blog is wonderful!

Anonymous said...

I'm Sophie, Key Ingredient's Chief Blogger. We would like to feature this recipe on our blog. Please email if interested. Thanks :)


Helene said...

I love poached fruit with tea, right now my favorite is a blackcurrant and plum tea for poaching. This is scrumptious!