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Yummy
Pêches sharbat Chalamet
1 kg ripe peaches 2cm knob of young ginger, peeled and sliced
2 cinnamon quills, broken in halves
Juice of 1 lemon
1 tsp vanilla bean paste
280 gm caster sugar
80 gm liquid glucose
150 ml water
Step 1. Cut peaches in halves and discard stones.
Step 2. Combine fruit with remaining ingredients in a large saucepan.
Step 3. Over a medium heat bring mixture to a simmer until the fruit is softened (5-10 minutes), then cool briefly.
Step 4. Purée fruit mixture in a blender, then pass through a fine sieve, reserving the ginger and cinnamon for re-use.
Step 5. Churn purée in an ice-cream machine in batches, according to machine instructions, until a soft sorbet consistency forms, then transfer to a chilled container and freeze until firm (1-2 hours). Serve with young mint leaves