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  • 1/2 cup sugar
  • 1/2 cup water
  • 6 cups peaches, peeled, sliced and cut into chunks 2 tbsp lemon juice
  • 1 tbsp vanilla bean paste
  • 1 pinch kosher salt
  • Unicoi Preserves Salted Caramel Peach Spread
  • Cookies from Ingles bakery

 

Instructions

  • Make a simple syrup by heating 1/2 cup of water and stirring in 1/2 cup sugar until dissolved. Refrigerate until cold.
  • Line baking sheet with parchment paper or a non-stick silicone mat, place peach chunks in a single layer on a baking sheet and flash freeze until firm, about 15-20 minutes.
  • Put frozen peaches in a food processor with chopping blade, pulse to break down, then add simple syrup, lemon juice, vanilla and a pinch of kosher salt.
  • Process until smooth and creamy.
  • Serve as soft serve or pour peach sorbet into a loaf pan, cover and freeze for an hour.
  • To serve: Scoop sorbet into a bowl, top with Unicoi Preserves Salted Caramel Peach Spread and serve with cookies from Ingles Bakery.