Just got back from 2 weeks at Ballymaloe Cookery School in Ireland. It was an amazing time– and i have tons of photos and recipes to share. I thought I’d start with something super simple and very seasonal. Rory, our teacher, said they only make these a few weeks a year when the peaches are at their best. This can made into a sorbet (put in your ice cream machine), as a granita (put in freezer and bash up- like Sam did with her tangerine ice) or in popsicle molds. I studded my pops with a few raspberries. Others served their peach sorbet with a whipped cream that had mashed raspberries swirled in. These will always remind me of Cecile- one of my housemates at the school- who is fabulous, very french- and pronounces them “pop-cycles.”
This recipe is by Rory O’Connell
1 1/2lb ripe peaches
3/4 cup caster sugar (which is white sugar that has been pulsed through a processor a few times- i think regular would work fine but caster just dissolves more easily. i used a bit less sugar– but do know the mixture should be sweet. the sweetness dials back when frozen. But the amount you use depends on the sweetness of your peaches so be sure to sample them.)
4 tablespoons fresh lemon juice
Start by peeling the peaches. First- score the peaches on the top and bottom with a small cross and place in a deep bowl. Pour over boiling water and keep them immersed for a few seconds. Strain immediately and put in cold water. Drain again and peel off skin– it will come off easily. Slice flesh away from pits and put in blender with sugar and lemon until mix is smooth and sugar is dissolved. Freeze in machine or pour into ice pop molds. Wait until set- then enjoy!