Pinot and vanilla sorbet with peach salad

AT A GLANCE

  • Serves 6 people

Due to its alcoholic content, this sorbet is extremely soft. Make sure to scoop it at the last minute to avoid it melting too quickly.

  • 2 each white and yellow peaches, cut into wedges
  • 2 white nectarines, cut into wedges
  •  
  • Pinot and vanilla sorbet
  • 150 gm caster sugar
  • Seeds from 1 vanilla bean, reserve pod for pinot syru
  • 500 ml pinot noir
  •  
  • Pinot syrup
  • 110 gm (½ cup) caster sugar
  • Rind of ½ orange, pith removed, cut into julienne
  • 40 ml pinot noir
01   For pinot and vanilla sorbet, combine sugar, vanilla seeds and 125ml hot water in a saucepan. Simmer over medium heat until sugar dissolves (1-2 minutes). Pour into a bowl placed over ice. Add pinot and stir until chilled (2-4 minutes), then churn in an ice-cream machine according to manufacturer’s instructions. Freeze until required.
02   Meanwhile, for pinot syrup, combine sugar, rind, reserved vanilla pod and 2 tbsp hot water in a saucepan. Cook over medium heat until sugar dissolves (1-2 minutes), then pour into a bowl placed over ice. Stir until cool, then add pinot. Just before serving, add fruit and serve chilled with sorbet.
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