Peaches and white chocolate sorbet

Peaches and white chocolate sorbet
Peaches and white chocolate sorbet Photo: Natalie Boog

If you don't have access to an ice-cream churner, serve peaches with vanilla ice-cream or a dollop of double cream.


400ml white wine

1.1 litre water

420g sugar

1 lemon rind

10 peppercorns

1 star anise

2 cloves

4 white peaches, just ripe

375g white chocolate

Raspberries for garnish


Bring wine, 600ml water, 350g sugar, lemon rind and spices to the boil. Add peaches and cover with greaseproof paper and a plate to keep peaches submerged. Simmer for 10 minutes then cover with a well-fitting lid, remove from heat and allow to cool and finish cooking.

For sorbet, bring remaining water and sugar to boil in a saucepan. Whisk in chocolate and bring back to just boiling. Pass through a fine strainer and allow to cool in the fridge before churning.

To serve, peel peaches, cut in half and remove stones. Place one peach in each bowl. Add some poaching syrup, a scoop of sorbet and garnish with raspberries.