This sorbet made with bourbon poached peaches is the epitome of summer! Top it off with some whipped mascarpone and salty, chopped pistachios for an easy, yet elegant dessert perfect for entertaining!
Poach the Peaches: Place the bourbon, water and granulated sugar in a large, deep, straight sided skillet and stir to combine. Add the peaches, skin side down, to the pan. Bring contents to a simmer over medium high heat. Reduce heat to maintain a simmer and poach for 10-12 minutes.
Remove peaches with a slotted spoon to a clean work surface (leaving the bourbon water in the pan!). When cool enough to handle peel and slice peaches. Place slices on a large sheet of wax paper and transfer to the freezer. Freeze until firm.
Meanwhile: Continue to simmer the bourbon for 10-12 minutes or until reduced by about half. Transfer to a container, cover, and set in the refrigerator. Allow to cool completely.
For the Sorbet: In a blender or bowl of a food processor place sugar, ginger, lemon juice, and a heaping ½ cup of the reduced bourbon water. Blitz or pulse until combined. Add in the peach slices and blend or process until creamy and smooth. Transfer to a loaf pan and freeze, for at least 6 hours, or up to 1 week.
For the Mascarpone: Place mascarpone and bourbon in the bowl of a stand mixer or a small bowl. Use the whisk attachment, or a hand held mixer, to whisk mascarpone with bourbon until light and airy. Set aside in the refrigerator until ready to use.
Serve**: Serve heaping scoops of the peach sorbet topped with a dollop of whipped mascarpone and sprinkled with chopped pistachios and zested lemon.
Enjoy!
Notes
*Yield: 1 Quart *Inactive Time of 6+ Hours *Can substitute frozen peaches, defrosted *Let the Frozen Sorbet sit at room temperature for 10 minutes before serving.