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Peaches with Raspberry Syrup Gourmet Magazine Yield: 4 servings Wash 6 firm ripe peaches and poach them in 2 cups simmering water for 5 minutes. Peel the peaches and arrange them in a glass bowl. In the same water simmer 1 pint fresh raspberries with 1 cup sugar for 10 minutes. Strain the syrup, discarding the raspberry pips. Return the syrup to the pan and cook it for 5 minutes longer, or until it is thickened and reduced slightly. Cool the syrup to lukewarm, add 2 tablespoons kirsh, and pour it over the peaches. Serve warm or at room temperature. Note: It used to be a challenge to find ripe peaches and fresh raspberries available at the same time. For some reason, that isn't true any more. But Vog and I always made a big production of it when they did arrive simultaneously. They were not only a delicious summer treat but a beautiful one as well. |
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Almond and Buttermillk Sorbet The Essential New York Times Cookbook Amanda Hesser, Editor Yield: about 1 quart ⅓ cup fresh lemon juice 1¼ cups sugar ¼ cup light corn syrup ½ cup unblanched whole almonds 2 cups buttermilk, shaken to blend ½ tsp. almond extract Combine the lemon juice, 1 cup sugar, and the corn syrup in a small saucepan, place over medium-low heat, and simmer until the sugar is dissolved. Cool to room temperature. Meanwhile, place the almonds in a small dry skillet over medium heat. Shake until the nuts are fragrant and evenly toasted, about 2 minutes. Transfer to a plate to cool. Put the almonds and the remaining ¼ cup sugar in a food processor or blender and process to a powder; set aside. Stir the cooled lemon syrup, buttermilk, and almond extract together in a bowl. Refrigerate until well chilled. Transfer the buttermilk mixture to an ice cream maker and freeze according to the manufacturer's instructions. Pack the sorbet into a container and freeze until ready to serve. Serve the sorbet in small bowls, with the almond and sugar topping. |
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