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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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For years, most growers eschewed the demanding care of white peaches and nectarines. But lately, growers in the San Joaquin Valley responded to a demand from the Asian market. The desire for flavorful white fruit prompted large plantings and the development of more varieties that ripen over a longer period. Serve this sorbet freshly made, while it's soft and very smooth. If making ahead and freezing, thaw partially and beat to a slush to serve. Ingredients:
about 1 1/2 pounds ripe white nectarines, chilled |
3 tablespoons lemon juice |
2 to 3 tablespoons sugar |
1 tablespoon orange-flavor liqueur (optional) |
1/4 teaspoon vanilla |
1/4 cup sour cream or crème fraîche |
Directions:
1. Slice nectarines into a bowl. Add lemon juice and mix with fruit to keep slices from darkening.
2. Pour fruit and juice into a blender or food processor. Add 2 tablespoons sugar, liqueur, vanilla, and sour cream. Whirl until peel is finely ground (it turns the purée pink). Taste and add more sugar if desired.
3. Pour nectarine mixture into a 1-quart or larger ice cream maker (refrigerated or frozen-cylinder kind, or one that uses salt and ice) and follow manufacturer's directions. Churn until dasher is very hard to turn.
4. Scoop nectarine sorbet into bowls and serve.
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