I always consider peaches to be the height of summer. They are such a perishable fruit that it's unlikely that you will be eating them much after July. Unlike apples which you see year-round (even though they should seasonably be in the fall and winter at most) you never see anyone eating a peach in the middle of January. (Or if you do it's because it was canned at the height of summer.) Summer is a great time for peaches because they are provide a lot of moisture for those of us in dry climates. They are also good in the summer because you can eat their juiciness outside and let it drip all over the ground.
In honor of our summer of peaches, which are by far the best ever here in California, I thought I'd share the Peach Rosemary Sorbet that I made last week, courtesy of the Millennium cookbook. It was quite simple to make if you have a blender and an ice cream maker. Even without an ice cream maker, you can put the liquid in a pan and freeze it by stirring occasionally.
Peach Rosemary Sorbet
4 large ripe peaches (about 2 pounds)
1/2 cup of water
1/2 of fructose
1 Tablespoon of fresh rosemary (minced)
pinch of salt
Blend everything together and freeze. It was a huge hit at the 4th of July potluck I attended, even though everyone was skeptical at first. The combination doesn't sound like it would work but it's really amazingly delicious.
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