Continental Spa Cuisine

Orange-Poached Peaches With Lime Sherbet:
Serves 4; 129 Calories per serving; Protein 2g; Carbohydrates 30g; Fat 0g

Ingredients:
Lime Sherbet: 1 2/3 cups non-fat milk; 2 cups sugar; 1 2/3 cups water; 1 2/3 cups lime juice; 1 1/2 oz / 40g fresh lime zest;
Orange-poached Peaches: 1 tbsp fresh orange zest; 4 peaches; 2 1/2 cups orange juice; 1/2 cup apple juice; 1 tsp cornflour; 10oz / 280g lime sherbet; 2 oz / 50g raspberries; 2oz / 50g blueberries;
Preparation:
Lime Sherbet: Bring the milk, sugar and water to the boil in a small saucepan. Then place the saucepan in an ice-bath for 2 hour or overnight, in a chiller. Add the lime juice and lime zest, and process the mixture in an ice-cream machine for 8 to 10 minutes or until frozen.
Orange-Poached Peaches: Bring half a saucepan full of water to the boil over high heat then add the orange zest. Let it simmer for about 3 min or until softened. Drain, refresh under cool running water and set aside. Blanch the peaches for 40 to 50 sec. Then, using a slotted spoon, gently lift them from the water. Transfer to a colander and refresh under cool running water. Peel and halve the peaches. Combine the peaches with the orange and apple juices. Simmer the mixture over medium heat for about 10 min or until the peaches begin to soften. Carefully remove the peaches using a slotted spoon and set aside. Dissolve the cornflour in water and add the cornflour mixture into the juices. Let it simmer, stirring occasionally, until the sauce is thickened. Remove from the heat and chill before serving. To serve, arrange 2 peach halves on each plate and spoon the sauce over. Then add a scoop of lime sherbet and garnish with the lime zest and berries.