Roasted Peach Sherbet

I love Sherbet, its even easier to make than ice cream.  Why?  None of that custard making and worrying about scrambling the egg because your mixture is to hot,

This Sherbet is quite the taste treat.  One can use fresh peaches but we are really a few weeks short of them here so I opted for frozen peaches.  If using fresh you can cut your roasting time by 10-15 minutes.

Using buttermilk and sour cream instead of half and half really works magic in the sherbet.  I adds just the right tang to offset the super sweetness of the roasted peaches.   Yummo.

Roasted Peach Sherbet

• 4 c frozen peaches
• 1 c sugar 
• 1/2 vanilla bean
• pinch salt
• 1 c butter milk
• 1/3 c sour cream

Preheat oven to 425F

In 8X8 oven safe baking dish add sugar, salt and peaches.  Split vanilla bean lengthwise.  Scrape out seeds and add seeds and pod to the peach mixture.  Toss to combine.  Bake in oven 50-60 minutes until the mixture is bubbling and sugar dissolved.  Remove from oven.  let cool and put into a container and cover.  Refrigerate 2-3 hours until cold.

In a large blender pour in buttermilk and sour cream.  Remove vanilla bean pod from the peach mixure.  Pour peaches and all the liquid into blender.  Blend on high speed uintil smoot.  Add mixture to ice cream maker and follow instructions to churn until smooth.  Enjoy straight from ice cream maker or spoon off to freezer safe container and enjoy later.

Blueberry Rhubarb Pie

Growing up spending summer with my Grandmothers in Ely Minnesota I managed to learn a few things about Blueberries and Rhubarb.  FACT.  They go together great in a pie.  No kidding.

This version is based loosely on my Grandmothers recipes.  I twisted it up with the inclusion of half a vanilla bean split and seeded to up the flavor quotient a bit.  Just remember to fish out the pod before you mix the filling.

I'm also a blueberry SNOB to the nth degree.  Those nasty grape size things sold in the grocery store certainly ARE NOT blueberries.  They are gritty, lack flavor and not worth the hard earned cash you spend on them. What is however worth it is buying frozen wild blueberries from Trader Joe's or similar grocery store. Yes you pay a premium but what you gain in texture and flavor is worth every buck more they cost you over the domesticated stuff.  Take that bit of wisdom to the groc your next trip and get the wild blueberries.

Blueberry Rhubarb Pie

• 2 sheets pie crust
• 3 stalks rhubarb
• 1 1/2 c sugar
• 1/2 c water
• 1/2 vanilla bean pod
• 3 c wild blueberries
• 3 T corn starch
• pinch of kosher salt
• 1 egg
• 1 T water
• 2 t coarse raw sugar

Preheat oven to 425F

Trim root end and leaves from rhubarb.  Slice into 1/2" chunks.  In non-reactive pan add sugar and 1/2 cup water. Add rhubarb. Split vanilla bean pod and scrape out seeds, adding seeds and pod to mixture.  Stir to dissolve sugar over medium heat.  When it begins to boil reduce heat and cook 5-8 minutes until rhubarb is just fork tender. 

Remove from heat. Remove vanilla bean pod.  Add frozen blueberries and corn starch. Fold gently to combine. Set aside to cool.

Roll out bottom crust and loosely fit into pie plate.  Add cooled pie filling.  Roll out remaining crust for the top of pie. Gently place top crust onto pie.  Gently fold under into the bottom crust and crimp edges to seal.  Cut steam slits into top crust. 

Combine egg and 1T water, beat to incorporate.  With a pastry brush, lightly coat the top crust with the egg wash.  Sprinkle with coarse raw sugar.  Place pie on a baking sheet to catch spills.  Bake for 1 hour.  At the half hour mark you may need to put foil on the edges of the pie to prevent from burning.
Cool on wire rack to room temp before serving.