Peach Sorbet with Mascarpone Whipped Cream

Stone Fruit, Slow and Cold

There is a particular stillness that comes with the end of summer — the sense that something sweet and brief is quietly passing. Peach sorbet captures that feeling without trying too hard. It asks almost nothing of you, just a little patience while the freezer does its work. And then, when the moment comes, a cloud of mascarpone whipped cream settles over the top like a soft exhale. This is a dessert that understands the season better than any recipe could explain.

Ingredients

• • Sorbet • •
• 8 peaches, peeled and halved, pit removed (or frozen peach equivalent)
• 3/4 cups powdered sugar
• 1 1/2 teaspoons Alessi White Balsamic Vinegar
• • Whipped Cream • •
• 4 ounces Mascarpone cheese, room temperature
• 1/4 cups powdered sugar
• 1 cup heavy whipping cream
• 1/2 teaspoons vanilla extract
• • Garnish • •
• mint

Instructions

1. Slice peaches into quarters.
2. In a food processor, add peaches, sugar, and balsamic reduction. Process until smooth and creamy.
3. Transfer to airtight container and freeze for 6 hours or until ready to scoop.
4. Meanwhile, in a medium bowl beat Mascarpone cheese on medium speed until soft.
5. Add powdered sugar and mix until incorporated.
6. Pour in heavy cream and vanilla extract, and beat until pillowy peaks form.
7. When ready to serve, scoop sorbet into bowls of your choice and top with whipped cream. Garnish with a mint leaf.