Creamy Peachy Sorbet Pie with a Salty Pretzel Crust ~My Way #Baketogether

I’ll begin by confessing that this post is weeks late and as Barb at CreativeCulinary said yesterday on twitter, I am a #totalslacker. All I can say is “guilty as charged”. I’m hoping my version of this #baketogether (What’s a #baketogether + view original post/recipe) makes up for it’s tardiness.

Ok.. now that I’ve purged my guilt, let me introduce you to my Creamy Peachy Sorbet Pie with a Salty Pretzel Crust, oh, and a drizzle of #D4T easy-peasy Salted Caramel Sauce..

Inspiration came from some heavenly Georgia peaches ( they aren’t local in CT quite yet) that I scored at a little spot in Westport and a crust I used in my book The Weekend Baker – salty and sweet is just amazing in desserts. Instead of using a traditional pie plate like I did in TWB, I took a page from Ethan‘s last #baketogether and I went with a springform pan. Craziness, right? Next, I decided I was in the mood for something creamier than just a sorbet but I didn’t want to go full-on ice cream. That’s not to say that would be a bad thing.. just not what I was dreaming of in the moment. So, I subbed in 1/2 & 1/2 (my dairy of choice for ice creams) and used just a smidg more than the original recipe. Lastly I kept the flavor up front and simple by boosting the peaches with a little lemon juice and zest and, of course, salt.

One quick note about selecting ripe fruit,in this case, peaches but applies to plums, nectarines, etc.. I use “SST “when I do my fruit shopping: “S”= See it. Take a good look at the fruit. It should be colorful and not bruised. “S”= Smell it. If it doesn’t smell like a peach, it’s not going to taste like one. Please move on to another fruit. “T” = Touch. Firm ripe fruit should give slightly at its shoulders (that’s just to the side of the stem end). OK.. lecture over..

Stay Tuned for the Sorbet Round-Up and the next #baketogether: Simple, Single Layered Fruit Cake ~ YOUR Way!

Abby

Creamy Peachy Sorbet Pie with a Salty Pretzel Crust

For the Crust

3 3/4 cup s(6 ounces) salted mini pretzels (it’s best to go by weight here if you can. Oh, and don’t even consider using unsalted ones)

1/4 cup granulated sugar

12 tablespoons (6 ounces) unsalted butter, melted and cooled slighlty

For the Sorbet

1 cup 1/2 & 1/2
3/4 cup sugar
1 1/2 pounds ripe peaches, rinsed and well dried
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1/4 teaspoon table salt

To Serve

Sliced peaches

Easy Caramel Sauce from Desserts 4 Today

To make the crust

1. Have ready a 9-inch springform pan.

2. Put the pretzels and sugar in a food processor and whiz until the pretzels medium-fine crumbs. Add the melted butter and whiz until crumbs are evenly moist.

3. Dump the mixture into the  pan and press evenly onto the bottom and  about 2-inches  up the sides of the pan. This crust is VERY buttery so I cover the crumbs with a piece of plastic wrap before pressing to keep the crumbs in the pan and not covering my hands. I also use a straight-sided, flat-based metal measuring cup or a tart tamper to press firmly but anything with a flat bottom will do the trick. Put the pan in the freezer making sure it is level and secure.

To make the sorbet, assemble and serve

1. Have ready an ice cream maker. ( I use an electric Cuisinart model with a 1 quart canister.) Have the pie crust ready to go and  in the freezer.

2.  Put the 1/2 & 1/2 and water into a medium saucepan. Cook, stirring, over medium heat until sugar is dissolved. Set aside (You can refrigerate this syrup up to 4 days before continuing.).

3. Cut the peaches into large chunks or slices.  Pile the peaches into a food processor and whiz until smooth, about 1 minute (you’ll have 2 1/4 cups). Add the fruit puree to the sugar syrup along with the lemon juice, zest and salt. Stir until blended. Set aside to cool completely and refrigerate until chilled or up to 1 day. For faster cooling, set the pan over a bowl filled with ice, stirring occasionally, until well chilled.

4. Pour the chilled mixture into the ice cream maker and process according to manufacturer’s instructions.  Scoop into the pie crust and spread evenly.Serve immediately, cover and freeze until firm or up to 2 days.

5. To serve, remove the pan from the freezer and, carefully, pass it over a warm burner. This will loosen the bottom crust. Sure,  you can skip this step but it will be a bear trying to get the bottom crust out for nice pieces. Release and remove the outer ring. Using a knife dipped in HOT water and dried, cut pieces of the pie re-dipping between slices.  Serve with a few peach slices and a drizzle of Easy Caramel Sauce courtesy of Desserts 4 Today.

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