Due to its alcoholic content, this sorbet is extremely soft.
Make sure to scoop it at the last minute to avoid it melting too
2 eachwhite and yellow peaches, cut into wedges2white nectarines, cut into wedgesPinot and vanilla sorbet150 gmcaster sugarSeeds from1 vanilla bean, reserve pod for pinot syru500 mlpinot noirPinot syrup110 gm(½ cup) caster sugarRind of½ orange, pith removed, cut into julienne40 mlpinot noir
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.
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.