Peach sorbet with macadamia nut brittle

Stone fruit are having a great year. Lots and lots of flavour, and more than enough sweetness to be eaten on its own for dessert.

But if you have time and don't mind making a little bit of effort (and the weather forecast looks promising), try this peach sorbet.  

Peaches are high in a number of nutrients such as niacin, thiamine, potassium and calcium. They are also high in beta carotene, an antioxidant that converts to Vitamin A, which is essential for healthy hearts and eyes. The darker the peach’s colour, the more Vitamin A it has in its pulp. The antioxidants may also help in maintaining healthy urinary and digestive functions. Peach tea, a brew made from the pits, is known in Eastern cultures to be a kidney cleanser and used in detoxification. Due to their high fibre and potassium content, peaches could also provide relief for stomach ulcers and other digestive issues like colitis and kidney disease.

Ingredients

500g peaches, peeled and stoned

60g / 1/2 cup macadamia nuts, roasted

125ml / 1/2 cup Greek-style natural yoghurt

squeeze of lemon

Agave nectar to taste

Method

1. In a high-speed blender liquidise all the above ingredients. 

2. Chill the sorbet mix in the fridge and then pour into an ice cream maker.

Note: if your blender is not powerful enough to finely grind nuts, consider pushing the mixture through a sieve before freezing.

Macadamia nut brittle

The caramelised nuts really are quite delicious with this sorbet, but feel free to omit them if you are catering for children or looking for a healthy dessert.

Ingredients

2 Tbsp brown sugar

1/2 Tbsp Agave nectar

1/2 Tbsp  butter

1/2 cup / 60g macadamia nuts

Method

1. In a heavy-bottomed saucepan, melt the sugar, Agave and butter until bubbling.

2. Add the nuts and roast for about 5 minutes or so, stirring occasionally. Keep an eye on the caramel, and remove the pan from the heat as soon as the nuts have started roasting and the caramel has started browning. (I sometimes leave them a little longer, as I am quite partial to burnt caramel.)

3. Pour the nuts and caramel onto an oiled piece of tin foil. Allow to cool, then peel off and break into smaller chunks.

4. Drop the caramelised nuts into the ice cream machine while the ice cream is churning, and set a few aside to sprinkle on top just before serving.