Peach Champagne Sorbet with Thyme

Hubby and I have been enjoying my newest kitchen gadget a little too much this year. Since getting my ice cream maker attachment for Christmas last year, this will be my 14th ice cream post and I have another 3 in draft waiting to get written up and published. So that’s 17 batches of ice cream or sorbet. Not counting the times I made recipes more than once. Which has happened.

Peach Champagne Sorbet with Thyme

Homemade ice cream has changed our lives. In good ways and not so good ways… Since I primarily use coconut milk in my ice cream due to my lactose intolerance, the ice cream I make is heavenly and super creamy. It’s also laden with a lot of calories and fat. No wonder it’s so good.

Peach Champagne Sorbet with Thyme

I’ve also found that contrary to when I bake a lot, we don’t send the ice cream to work for coworkers to help with the consumption of said desserts. Now, I’m not complaining. My waistline, on the other hand, is complaining. We’ve both put on a few pounds and I’m blaming it on my new hobby of ice cream making.

Peach Champagne Sorbet with Thyme

My solution to this issue? Make more sorbet. It’s at least as much fun as making ice cream, the results are always as delicious, but the extra calories and fat just aren’t there. So I hope you guys enjoy the sorbet recipes that will be coming soon.

Peach Champagne Sorbet with Thyme

In all honesty though, I might just stick with remaking this Peach Champagne Sorbet with Thyme over and over and never try any other sorbet recipes and have nothing to share with you guys. The jury is still out on that one.

Peach Champagne Sorbet with Thyme

I did have a few pluots in the kitchen from our CSA box, so I did a combination of peaches and pluots in this sorbet. The pluots added some sweetness, so I cut down the amount of sugar. I loved that you could actually taste the champagne in this sorbet. The thyme was just subtle enough that you could taste it without being overpowering. While this sorbet was in our freezer, I had no issues passing up on the ice cream that was in there.

One Year Ago: Blueberry Quick Bread
Three Years Ago: Watermelon Cucumber Salad
Five Years Ago: Stuffed Strawberries and Bacon Wrapped, Goat Cheese and Almond Stuffed Dates

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Peach and Pluot Champagne Sorbet with Thyme

Use any combination of peaches and pluots, or all of one fruit in this sorbet

Ingredients:

5 fresh peaches, peeled and sliced
3 fresh pluots, peeled and sliced
2 cups water
2/3 cup sugar
2 Tbsp honey
2 tsp fresh lemon juice
1/2 tsp lemon zest
2 sprigs fresh thyme
1 cup champagne

Directions:

In a medium saucepan, combine fruit, water, sugar, and thyme mixing well until sugar dissolves completely.

Bring to a boil then allow mixture to simmer for about 15 minutes.

Remove from heat and stir in honey, lemon juice and zest. Let the mixture sit for an additional 10 minutes until cooled.

Remove thyme stems from mixture. Leave any leaves that have fallen off the stem in the mixture.

Pour mixture into a blender or food processor and puree until smooth.

Cover and chill in the fridge for up to 3 to 4 hours.

When you are ready to freeze the sorbet, mix in champagne and process in your ice cream maker and for about 35 minutes, or according to the product's instructions.

Cover and place in freezer over night.

Recipe adapted from Eat Yourself Skinny

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12 Responses to “Fig, Goat Cheese, and Caramelized Onion Crostini”

  1. #
    1
    Lauren — September 3, 2010 at 12:02 pm

    Looks delicious! Goat cheese & fig is a timeless flavor combination :).

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    2
    Eliana — September 3, 2010 at 3:25 pm

    Everything about these cute little bites looks amazing. I’m dreaming about all the wonderful flavors as I type right now.

    Wandered over here from the Indecisive Baker blog and love it. Looking forward to reading more of your blog posts.

  3. #
    3
    kitchenmisfit — September 3, 2010 at 11:50 pm

    I love everything about this recipe!

  4. #
    4
    We Are Not Martha — September 4, 2010 at 1:15 am

    I love ANYTHING with caramelized onion! And I’m so excited to cook with figs 🙂 These look awesome!

    Sues

  5. #
    5
    Fun and Fearless in Beantown — September 4, 2010 at 4:59 am

    Figs, goat cheese and caramelized onions? Three of my favorite ingredients!

  6. #
    6
    Cara — September 4, 2010 at 1:40 pm

    So you lost your fresh fig virginity! See, that wasn’t so bad! jk 🙂 I hope fresh fig season doesn’t fly by too quickly, I have some ideas I’d like to get to before they go away!

  7. #
    7
    newlywed — September 4, 2010 at 2:15 pm

    These look both beautiful and delicious! A great appetizer recipe to impress guests.

  8. #
    8
    tobiascooks! — September 5, 2010 at 5:46 pm

    Beautiful combo of ingredients. I love this kind of snack!

  9. #
    9
    nutmegnanny — September 7, 2010 at 2:55 pm

    As soon as I saw goat cheese I knew I would love these! Yum!

  10. #
    10
    Justin — September 7, 2010 at 5:35 pm

    sounds like a nice combination of flavors

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    11
    MamaFeelgood — September 23, 2010 at 9:16 pm

    I just found all these goat cheese recipes and fainted.
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    12
    Julie — November 1, 2010 at 2:04 pm

    I made this for a party this past weekend and it was a huge hit! Although, I did notice the fig flavor was almost non-existent. I couldn’t find black mission figs in the markets, so I used green. I think green figs are much more bland than black mission figs, so I wouldn’t recommend making this dish unless you can find black figs.

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