There’s a curious custom in Gascony, a region in the southwest of France known for its full-bodied red wines (its famous neighbor is Bordeaux): When they’ve just about finished their soup, the locals tip a little bit of the red wine from their glass into their soup bowl, mingling the wine with the last few spoonfuls of the broth.
I later discovered that this custom is equally good with a goblet of sorbet when I was scrambling to figure out a way to make this rosy nectarine sorbet a bit more special for an impromptu dinner party. I simply scooped sorbet into my guests wine glasses at the table and let them pour in as little (or as much) red wine as they wished. It was a big success. If you have time to think ahead, prepare a big bowl of sweet, juicy berries and sliced nectarines, and let your guests add some fruit to their sorbet, too.–David Lebovitz
- Quick Glance
- 20 M
- 20 M
- Makes 1 quart
- 6 ripe nectarines (about 2 pounds)
- 2/3 cup water
- 3/4 cup sugar
- 1 teaspoon kirsch, or 1/4 teaspoon fresh lemon juice
- 1. Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with the water in a medium, nonreactive saucepan, covered, over medium heat, stirring occasionally, until they’re soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.
- 2. Remove from heat and stir in the sugar. Let cool to room temperature. When cool, purée the mixture in a blender or food processor until smooth. Stir in the kirsch or lemon juice.
- 3. Chill the mixture thoroughly, then freeze it in your ice cream maker according the manufacturer’s instructions.
- For Peach Sorbet, substitute 7 large, ripe peaches for the nectarines. Remove the skins prior to cutting them into chunks.