Recipes - Raspberry Sorbet & Grilled peaches with Caramelized Brandy Pecan Sauce & Sinfully Rich Vanilla Bean Ice Cream

Raspberry Sorbet

Yield: 8 servings
Vegan—Gluten-Free

This versatile dessert is a light, refreshing way to end any meal. Melted, it makes a delicious complement to vanilla ice cream or scrumptious sauce for chocolate cake.

24 ounces unsweetened frozen raspberries, thawed
1 cup light agave nectar
1 cup water
1 tablespoon fresh lemon juice

Blend the raspberries in a food processor until puréed, about 1 minute. Pour into a large bowl and add the agave nectar, water, and lemon juice. Strain the mixture through a sieve, using a rubber spatula to help push the purée through. Discard the seeds. Refrigerate for several hours or overnight until ready to freeze. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing.

NUTRITION FACTS (per serving): Calories 107, carbohydrates 26 g, protein 1 g, fat 0.7 g, sugars 15 g, sodium 1 mg, fiber 7 g

Grilled peaches with Caramelized Brandy Pecan Sauce

Yield: 4 servings
Vegan—Gluten-Free

Warm fruit desserts with ice cream are definitely satisfying. This one, with a delectable brandied pecan sauce, is a real winner.

Peaches
2 tablespoons unsalted butter or nonhydrogenated butter substitute, melted
2 teaspoons ground cinnamon
4 large ripe but firm peaches, cut in half and pitted

NUTRITION FACTS (per serving): Calories 92, fat 6 g, carbohydrate 10 g, sugars 8 g, protein 1 g, fiber 2 g, sodium 2 mg
Pecan Sauce
3 tablespoons unsalted butter or nonhydroge nated butter substitute
¾ cup pecan halves
1 cup amber agave nectar
3 tablespoons heavy cream or soy creamer
2 tablespoons brandy
1 tablespoon amaretto (optional)
¼ teaspoon freshly grate nutmeg

NUTRITION FACTS (per serving): Calories 248 (most of these calories come from the pecans (a good fat), fat 22 g, carbohydrate 8 g, sugars 7 g, fiber 2 g, protein 2 g, sodium 3 mg

To grill the peaches, preheat the grill or pan. Make sure your grill is very clean and hot. Mix the butter and cinnamon in a bowl. Brush each peach half on both sides with a bit of the melted butter mixture. Grill the peaches with cut-side down first, until slightly scorched by the grill on each side. Do not overcook or they will be mushy. Prepare the sauce by melting the butter in a saucepan. Add the pecans and sauté over medium heat for about 3 to 4 minutes, until lightly toasted and fragrant.

Add the agave nectar, cream, brandy, amaretto (if using), and nutmeg. Stir and simmer until just slightly thickened, 1 to 2 minutes. If necessary, the sauce can be reheated prior to serving.

To serve, place 2 peach halves on each plate and spoon the hot pecan sauce over them. Serve with a vanilla ice cream or frozen yogurt.

Sinfully Rich Vanilla Bean Ice Cream

Yield: 1 quart
Gluten-Free

This is better than any store-bought premium brand—and it’s sugar-free. Tip: Make your ice cream base the day before and refrigerate it overnight. The colder it is when you get ready to freeze, the better it will turn out.

1 cup whole milk
1 vanilla bean, split lengthwise and seeds scraped
½ cup light agave nectar
Pinch of sea salt
2 large egg yolks
2 cups heavy cream

Have a large bowl of ice water ready. Place the milk in a small saucepan with the vanilla bean, vanilla seeds, agave nectar, and salt. Heat over low heat until the mixture is hot. Lightly beat the egg yolks in a bowl. Add 1/4 cup of the hot milk and whisk. Pour the egg mixture into the saucepan and cook over low heat, stirring constantly until it starts to thicken, about 10 minutes.

Remove from the heat and place the saucepan in a bowl of ice water. Continue stirring to cool the mixture. When it is only slightly warm, stir in the cream. Remove the vanilla bean and discard. Cover and chill in the refrigerator until cold—several hours or overnight. Pour the mixture through a strainer into the ice cream maker and freeze according to manufacturer’s instructions.

NUTRITION FACTS (per 1/2 cup serving): Calories 289, Fat 26 g, Saturated Fat 15 g, Cholesterol 134 mg, Protein 2 g, Sodium 34 mg, Carbohydrates 18 g, Sugars 18 g, Calcium 34 g