Nectarines make a cool, sweet sorbet for the end of summer. Simmer the fruit with honey until soft, cool and churn. Enjoy with chopped fresh nectarines for garnish. The Grand Marnier is optional, but just 1 tablespoon adds a lift to the flavor and compliments the nectarines.
3poundsnectarines1 1/2 kilos
4tablespoonsorange blossom honeyor other mild type
1-2extra nectarines or fresh raspberries for garnishoptional
Peel nectarines. This is most easily done with a Y-style vegetable peeler. Don’t worry about getting every tiny bit of skin off. After peeling, cut all of the flesh off from around the pit. Chop flesh and add to a saucepan. Add honey and water. Cook nectarines over medium-low heat with a lid on until very soft, about 10-12 minutes.
Remove nectarines from the heat, add liqueur if using (optional), and puree the fruit in a Vitamix or blender until very smooth. Pour into a stainless steel or glass bowl. Place in an ice bath to chill quickly. Stir occasionally to help the base cool faster. Stirring helps the heat release. When cold, place the bowl in the refrigerator for about 1 hours until totally cold. This will help the sorbet churn faster.
When totally chilled, pour nectarine base into an ice cream and churn according to manufacturer directions. After churning, allow the sorbet to set up in the freezer for about an hour after before serving. if it is in the freezer for a few hours or even overnight (made ahead), allow sorbet to sit out until soft and creamy enough to scoop.
Recipe from Chef Sally Cameron of AFoodCentricLife.com