|Peaches/Nectarines||3 Pound (1.3 kg, fresh, almost over-ripe)|
|Caster sugar||4 Tablespoon|
|Rose water||1⁄8 Teaspoon (optional)|
Peel the peaches and stone them.
Cut the flesh into pieces and puree in a food processor or through a vegetable mill.
Measure the results: you need about 1.2 litres (2 pt) puree.
Mix in 50 ml (2 fl oz) orange juice and the cognac and stir in sugar to taste.
The rosewater will give a more oriental taste.
Pour the puree into a flat-bottomed metal container and put in the coldest part of your freezer.
Every 20-30 minutes stir with a fork to break up the ice crystals that form round the edge.
When the sorbet is hard, return to the processor long enough to soften and break up the crystals.
Serve, or return to the freezer, where it should stay soft enough to serve straight away.