To give you a little history…

A rather old variety of peach, the vineyard peach stands out with its red-purple colour and incomparable flavour. As a summery treat, it's simply wonderful enjoyed in a sorbet, alongside pan-fried peaches and a selection of meringues.

Practical info

Difficulty

Medium

Preparation time

• 30 minutes for making the sorbet
• 10 minutes for cooking the peaches

Ingredients

To make 1kg of vineyard peach sorbet, you need

• 4 vineyard peaches (for cooking)
• 600g vineyard peach pulp (for the sorbet)
• 215g caster sugar
• 40g glucose powder
• 5g stabiliser
• 142g water
• ½ lemon
• Grand-Marnier
• 5-6 saffron pistils
• Sugar

Method

Step 1 - Preparation of the sorbet

Start by mixing the caster sugar, glucose powder and stabiliser together with a whisk.

In a saucepan, heat water up to 40°C. Sieve in the sugar, glucose powder and stabiliser mixture. You can use a whisk to stir it in, if needed. Bring all to a boil, gently stirring.

Leave the syrup to cool then, when it's lukewarm, add the 600g of peach pulp and mix using a hand-held mixer or blender.
Chill in the fridge, ideally for 4 hours.

Use a sorbet mixer to mix to the right consistency. Keep the sorbet in an airtight container in the freezer.

Step 2 – Preparation of the pan-fried peaches

The preparation of the pan-fried vineyard peaches, which will be served with the sorbet, can be done while the sorbet is resting in the fridge.

Start by immersing the 4 vineyard peaches in boiling water for 8-10 seconds, and then transfer them immediately into icy water (with ice cubes). Peel and cut into quarters.

Sprinkle the bottom of the pan with sugar and add the juice of half a lemon.
Leave to brown.

Add the butter and leave the peaches to cook for 3-4 minutes on each side.
Add 5-6 saffron pistils.
Pour in the grand-Marnier and flambé.
Keep over a low heat.

Step 3 - Serving

Dress the plates: Place the vineyard peach sorbet in the centre and arrange the pan-fried peaches around it.

Use a few meringues from our Selection or even a Large Meringue, and enjoy!