They are finally here! Really delicious fresh Washington nectarines! They aren’t the most beautiful nectarines I’ve ever seen, actually this particular crop on this first variety is lacking in size and appearance, but taste is first rate! They are incredible!
I took a few home from the market on Saturday for fresh eating, but most that I took were soft and bruised (the rejects!) So I sliced off the bad parts, cooked them up with some sugar and lemon juice and made nectarine sorbet!
And as usual I made a horrible mess (overflowing both the food processor and spilling all over the ice cream maker.
I poured the nectarine puree straight into the ice cream maker, let it take a turn in it for about 40 minutes (longer than I planned). And it was perfect!
About 15 small Nectarines
3/4 cup of sugar
1.5 cups of water
Juice of 2 lemons
Chop up nectarines, leaving skin on. Place chopped up nectarines, sugar, water and lemon in medium saucepan, allow to boil, stiring occasionally. Allow to cook down, but be careful that nectarine mixture does not scald on bottom of the saucepan. Allow to cook for 10-20 minutes, depending on ripeness of fruit. Remove from heat and allow to cool.
Puree nectarine mixture in food processor (probably in stages, because I really overflowed mine). Pour into ice cream maker and allow to turn for about 40 minutes. You do want nectarine mixture to be as cool as possible so it doesn’t melt ice cream container.
We have a 1 quart ice cream maker, this amount filled it perfectly.