Sorbet Aux Peches
|Ripe peaches||1 Pound, skinned and stoned (500 Gram)|
|Ripe apricots||2 , skinned and stoned|
|Caster sugar||6 Ounce (175 Gram)|
|Lemon||1⁄2 , juiced|
|Cold water||6 Tablespoon|
|Peach slice||4 (To Decorate)|
Work the fruit in an electric blender or rub through a sieve until smooth.
Put the sugar, lemon juice and water in a pan and heat, stirring, until dissolved.
Bring to the boil and simmer for 2 minutes.
Cool, then stir into the puree.
Turn into a freezerproof container and freeze for about 1 hour, until small ice crystals have formed around the edge.
Whisk thoroughly, then return to the container and freeze for at least 6 to 8 hours.
Transfer to the refrigerator about 1 hour before serving, to soften slightly.
Spoon into serving dishes and top with peach slices.
Serve with boudoir biscuits.