Peach Jam and Mango Sorbet

Peach season has peaked and is slowly fading away to become a distant summer memory.  I love peaches and I crave them year round.  In the hope of satiating this need I am always searching for ways to incorporate fresh or frozen peaches and peach jam into my recipes.

When teaching one of The Gardener’s Kitchen canning workshops, I serve a dish that uses a canned item from my very full pantry!  My intention in serving a dish prepared with a canned item is to show some of the lovely, delicious and healthy ways they can use the food they preserve.

During the most recent Pressure Canning Workshop at The Gardener’s Kitchen, I let my love for peaches shine forth.  After a couple hours of hot weather and pressure canning in the kitchen, enjoying something cold and delightful made with peach jam created a refreshing and fun repast for everyone.

Using a half pint jar of homemade peach jam and fresh (or frozen) mango puree I made a spectacular Peach Jam and Mango Sorbet.  Then I served it with fresh peaches and raspberry sauce made from my frozen local raspberries and bite-sized coconut macaroons from Whole Foods.

To make the peach experience even more wonderful, I asked The Wine Feed to recommend a dessert wine to compliment the Peach Jam and Mango Sorbet.  Phillip recommended the Sant‘Evasio Moscato d’Asti 2010.  It was a perfect accompaniment to the peaches, mango, raspberries and coconut!!!!

Occasionally a dish and the complementary wine will strike a common chord with people and low moans can be heard as people sink into a place of quiet enjoyment where only taste, texture, smell, and color prevail until the last person experiences the last bite!  This dish paired with the Sant‘Evasio Moscato d’Asti 2010 was one of those experiences for everyone!

Here is the recipe for you to enjoy and share!

Peach Jam and Mango Sorbet

1 cup or 8 ounce jar of peach jam
2 cups mango puree or juice
1 to 2 tablespoons Apricot Brandy
½ cup fresh lemon or lime juice
½ tsp lemon or lime zest

  • Combine jam, mango pulp or juice, lemon juice, and apricot brandy zest in a bowl.
  • Place mixed ingredients in ice cream maker and process.
  • When processing is completed, put sorbet in container and place in freezer.
  • Thaw sorbet slightly prior to serving.
  • Serve with fresh peaches, raspberry lavender syrup and coconut macaroon.

Serves 4 to 6 people

Serve with a well-chilled sparkling white wine such as Sant‘Evasio Moscato d’Asti 2010 from The Wine Feed