Medley of sauté stone fruits served with easy peach sorbet

Easy, aromatic, refreshing and delicious Summer dessert to enjoy some of the most popular and tasty stone fruits! A nice and light fruit compote chilled from the fridge along with an easy-made peach sorbet is the ideal way to finish a Summer meal!

Prepared by Simone Kafyri

from a recipe leaflet of the Greek supermarket "AB VASSILOPOULOS"

Ingredients (for 4 people)

For the fruit compote:

2 white-flesh peaches

1 nectarine

2 peaches

4 fresh apricots (or 8 dried)

1 tbsp of butter

1 tbsp of honey

3 tbsp of white sweet wine

For the sorbet:

400 gr. of white or orange-flesh peaches, peeled and stoned (net weight of the flesh)

90 gr. of granulated sugar

½ a glass of water

2 tbsp of lemon juice

To garnish:

fresh spearmint leaves or poppy seeds or finely chopped Aegina pistachios (unsalted)

Method:

Put the peach flesh in a blender and whiz until it is completely mashed.

Put the sugar, the water and the lemon juice in a saucepan and boil in medium-low heat for 5 minutes or until the sugar is completely dissolved.

Take the syrup off the heat and allow to cool completely. Then add in the saucepan the mashed peaches and stir thoroughly. Empty the mixture into a metal container and put in the freezer for at least 6 hours.

During this time, about every half hour, take the container out of the freezer and using a fork draw ice from the edges towards the centre. Return to the freezer and repeat the procedure.

Wash and peel the fruits and discard the stones. Cut in small cubes.

In a non-stick frying pan melt the butter in high heat and sauté the fruits along with the honey for 5 minutes. Pour over with the wine and cook for another 5 minutes.

Take off the heat and leave in the fridge to chill.

Divide the fruit compote in 4 plates and place a generous scoop of the sorbet on the side.

Sprinkle on top with spearmint, poppy seeds or pistachios and serve immediately.