Spicy Peach Compote with Sorbet

Cut the pepper into very narrow rings, remove the seeds as far as possible. Cut the vanilla bean lengthwise and scrape out the pulp.

Cut peaches crosswise, blanch (scald) with hot water, rinse, skin, halve and pit.

Caramelize sugar (I) until light brown, extinguish with white wine and juice of one lemon (I). Add the peppers, vanilla pod and pulp. Make about 5 min until the sugar has dissolved. Place half of the peaches in the broth and marinate in it, covered, until ready to serve. Turn a few times to the other side.

For the sorbet, soak the gelatin in cold water. Cut the remaining peaches into coarse pieces, mash them with the remaining juice of one lemon and pass through a sieve (this will make about 1 quart of puree). Boil the remaining sugar with the water and cool a little. Squeeze the gelatine and let it melt in the syrup. Stir briskly with the puree.

Freeze the sorbet mixture in an ice cream maker for about 30 minutes, then place in the freezer for 1 hour. With a spoon cut out gnocchi and bring to the table with the compote.

Related Recipes:

Grapefruit Sorbet with Mango Grapefruit CompoteFor the compote, bring water with sugar to a boil in a saucepan. Make open over medium heat for 10 min, then... Veal Liver Slice Laced with Black Forest HamPerhaps your new favorite bean dish: Soak the white bean seeds in cold water for one night, a day later soften... Peach Honey MustardSkin peaches and cut into 1 cm thick cubes. Crush mustard seeds briefly in a mortar so that they are bruised... Roast Duck with White Peaches and Almond KernelsCut the wing tips and neck of the duck into small pieces. Fry the pieces in 50 g butter and lard in a... Strawberry Caipirinha SorbetSoak the gelatin in cold water. Cut the limes into eighths and mash well in a container with 1/5 of the brown... Strawberry Peach Cold BowlBoil orange juice with white wine, stir in sago and simmer gently for 15 to 20 min at low temperature with lid... Plundertascherl with Vineyard Peach and White ChocolateFor the Plundertascherl, wash the peaches, remove the pits and cut into small wedges. Melt 2 tablespoons of... Fennel SorbetPrepare sugar, water and fennel seeds to a syrup, then strain. From the fennel set aside 4 to 6 beautiful... Riesling Mousse with Red GooseberriesFor the compote, clean the gooseberries. Stir the pudding powder with 40 ml grape juice. Caramelize sugar in a... Stracciatella Ice Cream with Flambéed PeachesCut vanilla pod in half lengthwise and scrape out. Boil vanilla with milk and whipped cream. Coarsely chop the...