stone fruit | accordingtodina

Did i tell you I love stone fruits? Peaches are a favourite, but nectarines the cousin of peaches and plums always has been my best pal… I remember while shopping , We as kids always prefered plums and peaches, nectarines were always considered second to her cousins, until one day, we picked nectarines instead of peaches, and there my love affair with nectarines began.

I always felt people are partial to peaches and plums and ignore poor nectarines… So this post is dedicated to all nectarine lovers! These juicy crunchy yummilicious fruits!So happy to have you on my blog! YAY!

They are now available almost all throughout the year, and adorn my fruit basket quite often I love their colour and distinguishing smell while ripe. I’m also a peach fan and eat them quite often. I have peach flavoured tea, as their aroma somehow reminds me of the time we were young and running around mum to eat the fruit! She trained us to how to slice open a stone fruit, not that it’s a a task, but the tiny little cut and twist is so important!!

Here is the recipe for the Nectarine Sorbet !

This is derived from David Lebovitz

ripe nectarines (about a kg)
2/3 cup (160 ml) water
1/4 cup (150 g) sugar
1/4 teaspoon freshly squeezed lemon juice

Slice the nectarines in half and remove the pits. Cut the unpeeled nectarines into small chunks and cook them with the water in a pan- covered, over medium heat, stirring occasionally, until they’re soft and cooked through, about 10 minutes. Add a bit more water if necessary during cooking.I left the skins on, as i love biting into them.

Remove from the heat and stir in the sugar. Let cool to room temperature. When cool, puree the mixture in a blender , until smooth. Stir in the lemon juice.

Chill thoroughly, If you don’t have an ice cream maker,freeze and whisk the sorbet every half an hour for about 4 times till smooth.