You guys. Remember that awesome vinaigrette I made a few months ago? And then there was the bottle of pickled strawberries? It’s the white balsamic vinegar. It’s my latest love affair. I love white balsamic vinegar with fruit. And I can’t help myself.
We picked up a bushel of peaches on Saturday afternoon. The first peaches of the season. I made my husband drive by our favorite stand “just in case” they had some peaches. We snagged two boxes and before we even got into the car we were eating them, juice dripping down our chins and arms.
I think I’m going to make this galette and some peach lemonade tomorrow. I made Ginger Chicken with Peaches on Sunday for dinner. I’ve made a list of everything I can think of to do with peaches. And it’s a good thing the season is just beginning. I haven’t had my fill yet. I’m just waiting for my favorite variety, Early Elberta, to ripen. Next is the nectarines and Italian plums. I love this time of year.
I know it’s hot and turning on the oven is the last thing you probably want to do, but I went for it anyway and roasted/broiled the peaches with a good drizzle of honey and white balsamic vinegar. The natural peach juices mix with the intoxicating honey and vinegar and turns into something magical.
This sorbet is absolutely fine in a bowl with an extra little drizzle of honey, or my husband suggests a few scoops in some sparkling water. (I approve.)
Honey-Balsamic Roasted Peach Sorbet
Note: For vegan use agave or maple syrup instead of honey.
8 cups sliced peaches
1/4 cup honey
1/4 white balsamic vinegar
1/2 cup granulated sugar
Heat oven broiler to low. Arrange peaches on a rimmed baking dish. Drizzle with honey and vinegar. Broil/roast until peaches start to release their juices and they start to caramelize and turn golden. This may take as long as 15-20 minutes. Remove from oven and let cool.
Puree the cooled peaches in a blender or food processor with the sugar and pinch of salt. Taste and add more sugar if necessary. (If you use really ripe, sweet peaches, you may not even need the extra sugar at all.)
Chill the puree until very, very cold. Churn in an ice cream maker according to manufacturer directions and transfer to a freezer-proof container.
Makes about 1 1/2 quarts.
Puree after roasting.