Well hello there,
Welcome to my blog and thanks for taking the time to read my ramblings.
Let me explain the premise behind the launch of this page. I love food. I love to eat. I love to cook. I love to feed people. And, I love to talk about food at any opportunity. My friends have convinced me that I need a blog and so, here goes nothing. (In reality, I’m probably making their ears bleed with my incessant on goings about some new culinary knowledge I picked up whilst watching the food network the day before, and they just want me to vent elsewhere!) Anyway, guys, you know who you are – thanks for the support!
So, we’re approaching the end of the summer and this makes me slightly depressed because it means the end of the wonderful summer ingredients including *sniff sniff* peaches… 😥 I’m buying so many lately because I know, soon, they’ll disappear off the supermarket shelves for another year. I’ve got an open peach pie on the dessert menu tonight and I’ve also got to buy some more to rustle up a peach cobbler at some stage too…
But, if you have a few ripe peaches lying around which haven’t already been gobbled up and / or aren’t committed to another recipe, give this one a whirl, you won’t regret it!
- 3 ripe peaches
- 400ml water
- 200g caster sugar
- Juice of half a lemon
- Make a simple syrup with the water and sugar by adding them both to a pan and heating until the sugar dissolves and the water boils. Take it off the heat, add the lemon juice and wait for it to cool to room temperature.
- Slice peaches, remove pits and toss into a blender. I leave the skins on because I like the additional texture and little dark speckles, feel free to remove them if that’s not how you roll.
- Add the sugar syrup and blend before pouring it out into a container and refrigerating it for a few hours, or better yet, over night.
- Once completely cold, add the mix to your ice-cream maker and churn until it thickens up. This tends to take a little longer than the normal custard based mixes I use for ice-creams so you’ve got to be patient.
- Pop it in the freezer for a couple of hours to set slightly – and it’s good to go!
I’ve just realised there’s a chip on my bowl. Oops. Also, please excuse the bad photo – there’s only so much one can achieve with an iPhone in a dark kitchen. I’ll work on it!