To say it’s been hot in the Barossa this past week is an understatement. A sweltering heat wave, horrific bushfires through the Adelaide Hills and a full schedule of cooking classes has kept us busy, inside and at home.
To be honest the biggest question for the week has been “what to drink and cool down with?” It’s really even too hot for wine when you hit this kind of heat, but an answer came in the form of our good friend Geoff Schrapel from Bethany Wines when he dropped off some of his home grown white peaches for us to enjoy.
Geoff it must be said grows some of the best fruit in the Barossa Valley. Hailing from one of the oldest settlements in the Barossa, Bethany was originally laid out as a series of “Hufendorfs”, or strip farms back in the 1840’s. These farmlets had space for some orchards and vegetable gardens, room to raise poultry or pigs and to enable a degree of self sufficiency.
Though limited remnants of these small family farms remain, the tradition of growing and sharing the seasons bounty continues amongst the descendants of these Silesian settlers and of course for their fortunate friends. So with the fragrant perfume of these delicate peaches wafting through our kitchen, the decision what to do other than eat them fresh came fairly easily, especially on a day nudging 42°C.
The inspiration, an icy cold frappe of white peach sorbet topped up with Sparkling Wine (from Bethany Wines of course!) This is something I’ve served at both Pear Tree Cottage and Appellation in the past and the recipe is truly simplicity itself. What’s more, it doesn’t need any fancy equipment or technique.
Most importantly, it was in the freezer in less than half an hour from go to whoa, and a short 3-4 hours later we were enjoying the most refreshing grown up slushy imaginable. More to the point, there’s still plenty in the freezer and more bubbles on ice, time to put the feet up I think…..
White Peach Sorbet
160g caster sugar
1 teaspoon Amaretto
650g white peaches – ripe (or enough to yield 500g puree)
- Using a vegetable peeler cut 4 strips of zest from the lemon making sure you have zest only and no white pith.
- Place the sugar and water in a small saucepan with the lemon zest and bring to a simmer to dissolve sugar, remove from the heat and allow to cool
- Squeeze lemon and add juice to the syrup along with the Amaretto – reserve
- Cut peaches in half, remove stone and if possible peel skin off, blend to a smooth puree, pass through a fine sieve and weigh out 500g puree
- Add the syrup to the puree and place in a bowl in the freezer compartment of your fridge.
- Using a whisk, stir every hour until you have a smooth, creamy, sorbet or water ice which can be served as is with fresh fruit or enjoyed on its own
To serve as a frappe, place a good scoop in a tall glass or flute and top up your favourite sparkling beverage, in the photo we’re using Bethany Cuvee Pinot Noir Chardonnay Brut but you can dress it up or down as you please with Champagne, Prosecco, Spumante, Cider , or without alchohol with even a mixture of verjuice and mineral water.