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Peach Sorbet with Fruit Variations

in Diana's Recipe Book

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Servings: 3
You can make an easy refreshing sorbet in 10 minutes
when you use canned fruits, and the flavor variations are
almost endless.............

1 can (16 ounces) sliced or halved peaches* in heavy
2 tablespoons bourbon

Freeze unopened can of fruit until frozen solid, at least 18 hours. Submerge
unopened can in hot water 1 to 2 minutes.

Open can, and pour syrup into blender or food processor bowl. Remove other end
of can, and turn fruit out onto cutting surface. Cut into chunks and add to
processor bowl. Process, pulsing on and off until smooth. Add bourbon and
process just to blend thoroughly.

Serve immediately, or spoon into bowl, cover and freeze until ready to serve, up to
8 hours.

Preparation Time: 10 minutes plus freezing overnight

Servings: 3

*Sorbet Fruit Variations

Select from the following combinations to create other flavors of fruit sorbets. Each
15 to 17 ounce can of fruit makes 1 ½ to 1 ¾ cups of sorbet. Liqueurs and liquors
can be omitted, if you wish.

1 can (16 ounces) sliced or halved pears in heavy syrup, plus 2 tablespoons Poire
William (French Pear Brandy)

1 can (20 ounces) crushed pineapple in heavy syrup, plus 3 tablespoons dark rum
and 2 tablespoons canned cream of coconut

1 can (16 ounces) apricot halves in heavy syrup, plus 2 tablespoons amaretto

1 can (17 ounces) plums* in heavy syrup, plus 4 tablespoons crème de cassis
and ¼ teaspoon cinnamon (*Note: Plums must be opened and pitted, then
returned to a can or another container before freezing.)

1 can (17 ounces) figs in heavy syrup, plus 2 tablespoons Marsala Wine or Sambuca ( Anise flavored liqueur)

1 can (16 ounces) grapefruit sections in heavy or light syrup, plus 2 tablespoons
dark rum or Triple Sec

1 can (11 ounces) Mandarin oranges in heavy or light syrup, plus 2 tablespoons
Grand Marnier

1 can (15 ounces) blueberries in heavy syrup, plus 2 tablespoons crème de cassis
or white crème de menthe and 1 tablespoon lemon juice

Source: DianasDesserts.com
Date: April 21, 2002

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