Peach Cream

My calendar informs me that it is fall. But the weather is awfully hot today. So I'll consult my recipes for something that doesn't involve the use of the oven or stove. And of course, since we had our greens last time, we can now move on to dessert. (Yay!)

Peach cream.

According to Fannie Farmer, Peach Cream is to be served for company and formal dinners. The recipe doesn't look particularly fussy, so I'm downgrading it to serve whenever I feel like. And I feel that today, a hot day in early October, is its day in the sun, metaphorically speaking, although you could eat this in the sunshine, if you so wished.

Peach puree.

But I did make several changes. First off, we're halving this. Next, I'm supposed to rub a can of peaches through a sieve. I'm going to use my food processor instead. While I'm not quite up on my history of kitchen appliances, I suspect the purpose of rubbing things through sieves is to make a puree and using my food processor is quicker and easier. Also of note, I'm assuming can sizes haven't changed (about 15 ounces or so).

Peach puree with lemon juice, sugar, and wine.

Last major change, I'm not using the sherry called for. I'm substituting a semi-sweet white wine because the sherry I have is old and cheap and tastes a little off. Besides I've never managed to acquire a taste for it and I don't want it in my peach cream. (I can't believe people willingly drank it.)

Peach Cream
(modified from Fannie Farmer's What to Have for Dinner, 1905)

1/2 can peaches with syrup
1/2 cup sugar
juice from 1 lemon
1/4 cup semi-sweet white wine
1 cup cream
dash salt

1. Puree peaches with syrup in food processor, place puree in bowl.
2. Add sugar, lemon juice, and wine, stirring occasionally until sugar is dissolved, about 15 minutes.
3. Place in freezer and "freeze to a mush." This takes about 1 1/2 to 2 hours, stirring occasionally.
4. Whip cream.
5. Add cream and salt to peach mixture. Stir.
6. Freeze, stirring occasionally, until desired consistency.

About ready to freeze.

Results: I think I made peach sherbet and it's delicious. The Beta Taster won't get much of this. The whole process went smoothly but made a lot of dishes. (The food processor for the peaches and the stand mixer for the cream. OK, not that many dishes, but I'm feeling lazy.) I'm glad I substituted wine for the sherry. The wine flavor was subtle but agreed well with peaches. For the second freezing, at an hour and a half, the consistency was about that of half melted ice cream and that was where I thought it best. But not being able to eat all of it, I let it keep freezing and by 4 hours, it was pretty well frozen but still scoop-able. In case you're wondering, there are 4 to 6 servings in this.