#BakeTogether Desserts Ice Cream lemon Make ahead Sorbet

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..

DSC03307Inspiration 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!



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.



You Might Also Like

  • Ethan
    July 6, 2011 at 7:43 pm

    I think you’re forgiven for being late. I’m still tardy on my sorbet (oops).
    And i’m flattered that you took a page from me:)

  • Maris (In Good taste)
    July 7, 2011 at 5:05 am

    Better late then never! This so obliterates any excuses! Gorgeous!

    • Abby Dodge
      July 7, 2011 at 2:16 pm

      Thanks .. it was fun making this variation yet uber challenging to shoot it.. #yicks melting pie can get messy

  • chris
    July 7, 2011 at 8:16 am

    Hand me a slice of this and I think deadline smedeadline. 🙂 Looks delicious and the salted pretzel crust has me giddy. I think I need to do some SSTing today and grab local GA produce now…

    • Abby Dodge
      July 7, 2011 at 2:15 pm

      A little SST doesn’t hurt anyone! Come on and join us in the kitch.. it’s warm in there but filled with lots of laughing

  • JenniferA
    July 7, 2011 at 8:31 am

    OMG, you are forgiven X a million! This looks amazing – love the pretzel crust + caramel sauce. Yes, please!

    • Abby Dodge
      July 7, 2011 at 2:13 pm

      TY Darling! The pretzel crust is awesome with lemon ir vanilla or cherry or #fillintheblank Ice Cream

  • Barbara | Creative Culinary
    July 7, 2011 at 9:14 am

    Only another slacker gets to say that right?

    What a terrific idea, that pretzel crust, that caramel sauce, the sweet/salty together with fresh peaches. I think perfect. Slackerness forgiven. 🙂

    • Abby Dodge
      July 7, 2011 at 2:11 pm

      TY Barb.. and you know I was just teasing you about calling me a slacker.. Such a fun word!

  • Jen @ My Kitchen Addiction
    July 7, 2011 at 1:31 pm

    Abby, this looks amazing! I adore pretzel crusts with sweet fruity dishes. Yum!

    • Abby Dodge
      July 7, 2011 at 2:11 pm

      Thanks Jen.. Did I hear whispering that you’ll join us in the kitchen? Sure hope so!!

  • Mardi@eatlivetravelwrite
    July 9, 2011 at 2:01 am

    Wow Abby you went ALL OUT! I love the idea of a pretzel crust 🙂

  • Jamie
    July 9, 2011 at 3:10 am

    I forgive you for being a (fellow) total slacker! I didn’t have the time to make any sorbet – although I must blame it partly on my impossibly tiny French freezer! What a fabulous way to serve sorbet! Your addition of a bit of half & half makes it sound like gelato more than either sorbet or ice cream. I love the peachy flavor and the addition of the peach topping is perfect! Gorgeous, Abby.