To prepare the soup: Puree the peaches, orange juice, and simple syrup until smooth. Pour into a cheesecloth-lined sieve set into a large bowl and drain overnight in the refrigerator. Discard the pulp and keep the soup refrigerated until ready to serve.
To prepare the sorbet: Bring the apple and lemon juices to a boil in a medium saucepan and remove from the heat. Add the lemongrass, cover, and steep, off the heat, for 30 minutes. Strain into a medium bowl through a fine-mesh sieve and stir in the corn syrup and simple syrup. Refrigerate until thoroughly chilled and then freeze in an ice cream machine. Keep frozen until ready to use.
Place a scoop of sorbet in the center of each bowl. Sprinkle the diced peaches around the sorbet and spoon the soup into the bowls.
Serves: 4
Simple Syrup
Bring the water and sugar to a boil in a small saucepan, remove from the heat, and cool. The syrup may be kept in the refrigerator for up to 1 month.
Yield: 1 1/2 cups.
Reprinted with permission from © Charlie Trotter, Home Cooking with Charlie Trotter, by Charlie Trotter, published by Ten Speed Press click for book review
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