Posts Tagged ‘raspberry’

Instant fruit ice

Saturday, May 22nd, 2010

Last summer our solitary peach tree decided to bear fruit for the first time – so much that we couldn’t eat it all.

Peach tree

So I froze several kilos of peaches, plunging them in boiling water to remove the skins, then cutting them in half to take out the stones. Just the thing for making tarts and crumbles in the middle of winter, right?

Errr… not quite.

Once defrosted, the peaches slumped into a brown, sticky, watery gloop, devoid of scent and completely inedible.

What was needed was a way of using them while still frozen. I let them defrost just enough to be able to separate the halves, then whizzed them in the food processor to make this quick ice. We enjoyed it, but it must be said that it doesn’t taste particularly of peaches.

If you know a way of freezing peaches without ruining them, I’d love to hear about it.

Cashew nut paste (I use the Jean Hervé brand, which is organic and contains nothing but finely ground cashews) is one of my ingredients of choice at the moment. It sticks to the roof of the mouth in a way that may not appeal to everyone, but for me that’s part of its toffee-like charm.

I’ve tested this ice successfully with bought frozen fruit like raspberries and redcurrants, and with fruit from the garden cooked prior to freezing, such as quince, rhubarb and apple.

Pictured below: scoops of raspberry, apple and peach ice.

Glaces-minute

You can adjust the amount of syrup according to taste and the tartness of the fruit, and vary the nut paste (almond and hazelnut are good, but don’t give quite the same smoothness) and milk (try almond, oat or soya).

For about 500 ml (1 pint)

200 g (7oz) frozen fruit
120 ml (5 fl oz) plant milk
2 tbs cashew nut paste
2 tbs agave syrup

Take the fruit out of the freezer and leave at room temperature for 10-15 minutes, or until you can separate the pieces.

Put the milk into a food processor, followed by the nut paste and syrup. Add the fruit pieces, and process until you have a smooth puree with no lumps.

If you do this quickly enough, you end up with a soft ice, rather like an Italian ice, which can either be eaten straight away or poured into a plastic tub and put in the freezer for a few hours to firm up.