Peach Sorbet

I've already gotten quite a bit of feedback about this on my facebook profile. And, I must say, this peach sorbet was quite good and very easy to make. So break out your ice cream makers and get cracking. Click on the link or scroll down a little.

2 pounds fresh peaches

1 1/2 cups simple syrup (recipe follows)

Juice of 1 lemon

- cut, pit and peel peaches

- blend peaches, simple syrup and lemon juice in blender or food processor until smooth, do in batches if necessary

- at this point follow the instructions on your ice cream maker and process until thickened (it will not be super thick like sorbet, of course, until it is frozen)

- scoop out into a plastic container that can go into the freezer

- enjoy with some whipped cream, a sweetened biscuit (a la cobbler), or a fruit syrup

Simple Syrup

2 cups water

2 cups sugar

- heat in a saucepan until sugar is dissolved, bring to a quick boil, then cool before using

- store leftover syrup in fridge, can be used in sweet tea, coffee, etc.

Brown Sugar Peach Scones

I’ll be keeping posts short and to the point for the next couple posts. I have quite a few things lined up so I’ll just be posting pics and recipes. Today it is the peach scones I made this weekend. We went to a local community event last week and saw these beautiful peaches that a local farmer was selling. He unfortunately only took cash or check and we only had a card on us. He was so sweet and bagged three peaches and just gave them to us. So, if you are in Virginia Beach and are looking for local produce, please go check out the Flip Flop Farmer. Right now he’s set up every Wednesday at our Y-not Wednesday Free Concert Series & Farmer’s Market. But that doesn’t last much longer, so they do have a stand on their farm, just so you know. Just follow the link to find out more.

OK, I know I wasn’t going to talk much but that’s the back story and now here are the pics and recipe.

Brown Sugar Peach Scones**

Adapted from Cream Scones in Art & Soul of Baking

10 ounces AP flour

2 ounces brown sugar

2 ½ tsp baking powder

¼ tsp salt

2 peaches cut in small dice

4 ounces unsalted butter cut in small cubes

1 cup cold heavy whipping cream

1 egg lightly beaten

2 T turbinado or raw sugar (I used straight brown sugar, but only because that’s what I had)

- preheat oven to 425*
- Mix flour, brown sugar, baking powder and salt in a medium bowl.
- Cut in cold butter with a pastry cutter or fork. I work the butter in with my hands at first then use a fork. Cut in until butter is cut to medium or pea sized.

- Mix in cold heavy whipping cream and peaches. Mix until just incorporated, DO NOT OVER MIX.

- Grease an 8” round cake pan and pat scone mixture in then let freeze for about 30 minutes or over night. (Side note: perfect recipe to make up to this point then bake off first thing in the morning for breakfast)

- Pull out of freezer and tap out onto cutting board. (You may need to run a knife around the edges to ease it out) Cut round into 8 equal wedges and place on a parchment paper lined cookie sheet.

- Brush with egg wash and sprinkle with sugar. Bake in oven for 20 minutes or until golden brown around edges. (It took me about 30 minutes to bake but I have an ooooooold oven)

**Just to let you know these aren’t typical scones. They aren’t, as my mom put it, dry. I know scones aren’t dry, they are flakey, but you get the point. These are very nice and moist and tasty.