Ingredients
1
(375-ml) bottle ice wine (13 fl oz)
4
firm-ripe white peaches, cut into 1/2-inch-thick wedges
Special equipment: an ice cream maker
Directions
1.
Heat wine, water, and sugar in a 3-quart saucepan over moderate heat, stirring, until sugar is dissolved, then gently simmer 2 minutes. Transfer to a bowl, then set bowl in a larger bowl of ice water and stir until cold, 10 to 15 minutes. Freeze in ice cream maker. Transfer to an airtight container and put in freezer, at least 4 hours. (Texture will be soft.)
2.
Serve sorbet with peaches.
4.
Sorbet can be made 1 day ahead, but texture is best the day it is made.
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