Peach-nectarine sorbet with Amaretto

imageTuesdays are our TV night. A friend comes over every Tuesday, we have a drink (or two) and catch up, then have dinner while watching TV together. Dinner needs to be a one-plate one-fork affair, no knives, and something not too calorific. That way we have steadily worked our way through Homeland, Community, Forbrydelsen and various other series, though often a year behind everyone else. Dessert also needs to be simple, and ready in advance. On Sundays I usually sort through the fridge and see what needs using up. This time I had some end of summer bruised peaches and nectarines in the fridge, and and thought – hey, maybe a sorbet? With a splash of alcohol? The alcohol should keep it from freezing rock hard, and who does not like a hint of Amaretto?

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Peach-nectarine sorbet with Amaretto
Five chopped peaches and nectarines (about a litre, four cups)
2/3 cups white sugar
1/3 cup water
2/3 cups Amaretto
Juice of half a lemon

Halve, pit and peel the peaches and nectarines. You might need to blanch them to peel them; mine were very ripe so it was easy to remove the skin. Chop the fruit, toss in a pot with the sugar and lemon juice. Bring to the boil, cook for a few minutes. Using an immersion blender, puŕee the fruit until smooth. I added the Amaretto here, as I did not want it to evaporate during cooking. Taste. If you like the flavours, pour it into a container and cool in the fridge for a couple hours. If not quite right, adjust with sugar or more fruit. When the mixture has cooled, move the box to the freezer overnight. Serve when needed. A little goes a long way.

Notes: Ideally the freezing sorbet should be stirred through a couple times with a fork, which prevents big ice crystals from forming, but I totally forgot. And it was fine! Easy to serve without lengthy defrosting, probably due to all the Amaretto…. and very peachy.

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