CHERIMOYA SORBET By Peter D’Aprix, Condor Ridge Ranch
2 small or one large ripe cherimoya 1 cup pure water ¾ cup sugar 1 lemon Sorbet Maker
Preparation: 1) Cut the fruit into wedges to scrape out the seeds then remove the seeds and the skin.
2) Put the flesh of the fruit into a blender or other type of machine to turn the flesh into a smooth puree. Pass the puree through a sieve to remove any small chunks.
3) Add the juice of the lemon to the puree both to pre- serve the color and to balance the natural sweetness of the ripe cherimoya.
ALL ROLLED INTO ONE.
on fruit slices prevents them from darkening. Cherimoyas store best at room temperature. Keep
them away from direct heat or sunlight. When ripe, they can be stored in the refrigerator for two to four days. Carpinteria cherimoyas are in season from January
through May, with some varieties coming in a bit earlier and others later. Cherimoyas may be found at specialty markets, but the best chances for quality are grower direct farmers markets and roadside stands. The Carpinteria Farmers Market is on Thursday
afternoons in the 800 block of Linden Avenue downtown. Winter hours are from 3 to 6 p.m.; daylight savings time hours are from 4 to 7 p.m. The Santa Barbara County Farmers Market Association may be reached at (805) 962-5354.
4) In a pot, put the cup of water and the 3/4 cup of sugar. Bring to just short of a boil mixing constantly to dissolve the sugar into the water. Set aside when the sugar is completely dissolved.
5) Julienne a small amount of the yellow of the lemon skin. Blanche briefly in boiling water and drain quickly. Set aside.
6) While the sugar water is still warm, mix in the puree of fruit and the julienne of lemon zest mix together and set aside to cool.
7) When room temperature, pour into sorbet maker and run until finished. Each machine and proces- sor will require a different amount of time. Due to the thick, creamy texture of the cherimoya flesh the sorbet will make a lovely, creamy sorbet that is more like ice cream.
8) Garnish with strawberries.
SPRINGSUMMER2006 79
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