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Sorbet
3/4 cup sugar 175 mL
2/3 cup water 150 mL
2-1/2 lbs ripe nectarines, pitted and chopped, plus nectarine slices for garnish 1.25 kg
1/4 cup fresh lemon juice (or to taste) 60 mL
2 tbsp dark rum (or to taste) 30 mL
strawberry nectarine sauce (recipe follows)
hulled and halved strawberries, for garnish
mint sprigs, for garnish
Strawberry Nectarine Sauce
1 pint strawberries, hulled and chopped 500 mL
1 lb ripe nectarines, pitted and chopped 450 g
2 tbsp fresh lemon juice, plus additional to taste 30 mL
3 tbsp superfine sugar (or to taste) 45 mL
Sorbet
In a heavy saucepan combine the sugar and the water. Bring the mixture to a boil, stirring until the sugar is dissolved, and boil it for 2 minutes. Remove the syrup from the heat and let it cool completely.
In a food processor or blender, purée the chopped nectarines with the lemon juice until the mixture is smooth. Force the purée through a fine sieve set over a bowl, pressing hard on the solids, and stir in the syrup and the rum.
Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sorbet into airtight container, and freeze it until it is firm.
On each of 6 dessert plates pour some of the sauce, arrange 2 scoops of the sorbet on it, and garnish the plates with the nectarine slices, the strawberries, and the mint.
Strawberry Nectarine Sauce
In a food processor or blender, purée the strawberries and the nectarines with 2 tb/30 mL of the lemon juice until the mixture is smooth. Force the purée through a fine sieve set over a bowl, pressing hard on the solids, and stir in the sugar and the additional lemon juice.
3/4 cup sugar 175 mL
2/3 cup water 150 mL
2-1/2 lbs ripe nectarines, pitted and chopped, plus nectarine slices for garnish 1.25 kg
1/4 cup fresh lemon juice (or to taste) 60 mL
2 tbsp dark rum (or to taste) 30 mL
strawberry nectarine sauce (recipe follows)
hulled and halved strawberries, for garnish
mint sprigs, for garnish
Strawberry Nectarine Sauce
1 pint strawberries, hulled and chopped 500 mL
1 lb ripe nectarines, pitted and chopped 450 g
2 tbsp fresh lemon juice, plus additional to taste 30 mL
3 tbsp superfine sugar (or to taste) 45 mL
Sorbet
In a heavy saucepan combine the sugar and the water. Bring the mixture to a boil, stirring until the sugar is dissolved, and boil it for 2 minutes. Remove the syrup from the heat and let it cool completely.
In a food processor or blender, purée the chopped nectarines with the lemon juice until the mixture is smooth. Force the purée through a fine sieve set over a bowl, pressing hard on the solids, and stir in the syrup and the rum.
Freeze the mixture in an ice-cream freezer according to the manufacturer's instructions. Pack the sorbet into airtight container, and freeze it until it is firm.
On each of 6 dessert plates pour some of the sauce, arrange 2 scoops of the sorbet on it, and garnish the plates with the nectarine slices, the strawberries, and the mint.
Strawberry Nectarine Sauce
In a food processor or blender, purée the strawberries and the nectarines with 2 tb/30 mL of the lemon juice until the mixture is smooth. Force the purée through a fine sieve set over a bowl, pressing hard on the solids, and stir in the sugar and the additional lemon juice.