Just Peachy

It's late August and that means the peaches are here. Lots of them. I love peaches, so I always buy a basket, and then... Then most of them grow moldy sitting on the kitchen counter.

But this week I offer a two-fer, two easy ways to use up a lot of peaches.

Start with a dessert recipe: Peach Sorbet. We've had this one in the form of a yellowed newspaper clipping taped into a recipe binder for over twenty years. We'd forgotten it was there until last week. Then we rediscovered it and made it for company. I say "we" because my wife is the sorbet maker at our house.

Peel and pit 10 medium-sized peaches. I find peaches easier to peel if you pour boiling water over them in a large bowl. After about a minute, drain off the hot water. Slice around the circumference of the peach and the skin should slide right off. Cut the peaches into slices.

Bring 2 cups of water, 2 cups of sugar, and 2 ounces of freshly-squeezed lemon juice to a boil in a large pot. Add the peaches. Reduce heat, and poach about 10 minutes, until the peaches are soft.

If you have a hand blender, purée the peaches right in the pot. Otherwise, remove the peaches to a blender or food processor and purée. Return the puréed peaches to the syrup in the pot and mix thoroughly.

Pour into a large shallow pan, cover with plastic wrap, and freeze for about 12 hours. You could also pour into molds, or ice cube trays. Makes about 10-12 servings. Leftovers keep well, covered, in the freezer for a week.

When ready to serve, let soften a little on the counter and scoop, scrape, or cut into cubes. A scoop of vanilla ice cream is optional.

I mentioned this was a two-fer. You can also make a great cocktail from this: the Peach Daiquiri. To a blender, add 2 ounces of white rum, 1 ounce of freshly-squeezed lime juice, and about 6, 1-inch cubes of the peach sorbet. Blend for about 10 seconds and pour into a Margarita glass.

I have a wicked good Peaches 'n' Cream Pie recipe too. If you're interested, I'll share it next week.