FEATURE RECIPE
Pinot and vanilla sorbet with peach salad

Pinot and vanilla sorbet with peach salad

Due to its alcoholic content, this sorbet is extremely soft. Make sure to scoop it at the last minute to avoid it melting too quickly.

Serves 6

Cooking Time Prep time 10 mins, cook 5 mins (plus churning)



2 each   white and yellow peaches, cut into wedges
2   white nectarines, cut into wedges
Pinot and vanilla sorbet
150 gm   caster sugar
Seeds from   1 vanilla bean, reserve pod for pinot syru
500 ml   pinot noir
Pinot syrup
110 gm   (½ cup) caster sugar
Rind of   ½ orange, pith removed, cut into julienne
40 ml   pinot noir


1 For pinot and vanilla sorbet, combine sugar, vanilla seeds and 125ml hot water in a saucepan. Simmer over medium heat until sugar dissolves (1-2 minutes). Pour into a bowl placed over ice. Add pinot and stir until chilled (2-4 minutes), then churn in an ice-cream machine according to manufacturer’s instructions. Freeze until required.
2 Meanwhile, for pinot syrup, combine sugar, rind, reserved vanilla pod and 2 tbsp hot water in a saucepan. Cook over medium heat until sugar dissolves (1-2 minutes), then pour into a bowl placed over ice. Stir until cool, then add pinot. Just before serving, add fruit and serve chilled with sorbet.


RECIPE Lisa Featherby and Emma Knowles PHOTOGRAPHY William Meppem STYLING Lynsey Fryers, Lisa Featherby and Emma Knowles


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