Barbara Kafka

White Peach Purée

Preparation info
  • Makes Enough to Make

    6 Pints

    Sorbet
    • Difficulty

      Easy

Appears in
The Intolerant Gourmet
The Intolerant Gourmet

By Barbara Kafka

Published 2011

  • About

This purée can be the base for a refreshing summer sorbet. I use many things out of the garden or in plentiful, cheap supply from the farmers’ market to make sorbets. I often freeze them to have on hand to make it easy.

Ingredients

  • 1½ pounds peaches, pitted and cut up, unpeeled
  • ½ cup sugar

Method

Stir the peaches and sugar together in a medium saucepan. Bring to a boil over medium heat. Reduce to simmer. Cook, stirring from time to time, until the peaches are almost mush, about 1 hour. Put through the fine disc of a food mill.