Peach And Vanilla Gelato And Raspberry Sorbetto Cocktail Recipes

PEACH SORBET

Peach Sorbet image

"Since moving to an area where fresh peaches are plentiful, I've made this frosty treat frequently," writes Mary Dixson of Decatur, Alabama. "It's the perfect light dessert. Calorie-conscious guests always say 'yes' to this when they might decline a slice of cake or pie."

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 3 servings.

Number Of Ingredients 4

Ingredients

1/2 cup water
3 tablespoons sugar
2 tablespoons lemon juice
4 medium ripe peaches, peeled and sliced

Steps:

In a saucepan, combine the water, sugar and lemon juice. Cook and stir over medium heat until sugar is dissolved. Cool slightly; transfer to a blender. , Add the peaches; cover and process until smooth. Fill cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer sorbet to a freezer container; cover and freeze for 4 hours or until firm.

Nutrition Facts : Calories 104 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 27g carbohydrate, Fiber 3g fiber), Protein 1g protein.

PEACH SORBET

Peach Sorbet image

Use very ripe peaches for this sorbet; one way of knowing they are ripe is when the skins come off effortlessly.

Provided by gartenfee

Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes

Time 5h35m

Yield 8

Number Of Ingredients 4

Ingredients

1 pound ripe peaches - peeled, pitted, and chopped
2 tablespoons lemon juice
½ cup water
½ cup white sugar

Steps:

Add peaches to a blender; blend until smooth. Measure out 1 1/2 cups peach puree into a bowl. Immediately stir in lemon juice and refrigerate.
Combine water and sugar in a small saucepan and bring to a boil. Stir until sugar is dissolved, about 1 minute. Remove from stove and cool to room temperature. Refrigerate simple syrup until chilled, about 1 hour.
Pour chilled peach puree and simple syrup into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

Nutrition Facts : Calories 60.1 calories, Carbohydrate 15.4 g, Sodium 2.2 mg, Sugar 15.2 g

PROFITEROLES WITH VANILLA GELATO AND RASPBERRY COULIS

Profiteroles with Vanilla Gelato and Raspberry Coulis image

This delicious recipe is from Martha Stewart Living, January 2007.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pastry Dessert Recipes

Yield Makes About 3 Dozen

Number Of Ingredients 7

Ingredients

1/2 cup (1 stick) unsalted butter, cut into small pieces
1/2 teaspoon sugar
1/4 teaspoon salt
1 cup all-purpose flour
5 large eggs
Store-bought vanilla gelato, for serving
Raspberry Coulis for Profiteroles

Steps:

Preheat oven to 400 degrees. Line 2 baking sheets with parchment paper; set aside. Put butter, sugar, salt, and 1 cup water into a medium saucepan. Bring to a boil, stirring until sugar has dissolved. Remove from heat. Add flour all at once, and stir until combined. Return to heat; cook, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 1 minute more.
Remove from heat and continue mixing until cooled, 8 to 10 minutes. Add 4 eggs, one at a time, mixing well after each addition. Mix until very smooth.
Transfer batter to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Pipe a small amount of batter under each corner of parchment to hold it in place on sheet. Pipe remaining batter into 1 1/2-inch rounds (about 3/4-inch high) onto parchment, spacing about 2 inches apart. Whisk together remaining egg with 1 teaspoon water. Gently smooth peaked tops with moistened fingertip; lightly brush with egg wash.
Bake 15 minutes. Rotate sheets, and reduce oven temperature to 350 degrees. Bake until cooked through and dry in center, about 20 minutes more. Transfer puffs to wire racks set over parchment paper, and let cool completely.
Cut each profiteroles in half horizontally, and fill with 1-ounce scoops of vanilla gelato. Serve topped with raspberry coulis.

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