Damien Pignolet

Stone Fruit Sorbets

Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
top 1000French
French

By Damien Pignolet

Published 2005

  • About

Peaches should be peeled before being puréed: plunge them into boiling water for 30 seconds then transfer to iced water - their skins should slip off easily. There is no need to peel apricots, nectarines or plums.

Ingredients

  • 750 g ripe peaches, apricots, nectarines, plums or other stone fruit
  • 30 ml lim

Method

  1. Place a 1-litre container in the freezer to chill.
  2. Cut the fruit in half, remove the stones and purée the fruit in a blender, adding some lime juice to arrest oxidisation.
  3. Measure the resultant purée and sweeten with half its volume of 32° Baumé sugar syrup. Add a little more lime juice, read the density with a saccharometer and adjust to 14° by addin