Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

At this time of the year the question is often asked:
What are we to do with all of the bountiful perishable produce different parts of our gardens produce?

Sometimes it works out because you get given extra vegetables and fruits you don't grow, as they all seem to be ready at the same time.

Some of us preserve and freeze the extra glut of produce.

This year, so far, I've received kumi kumi pumpkin, yukon (a crisp root vegetable), scarlet runner beans, silverbeet, tomatoes galore – and just recently a load of fresh, juicy golden queen peaches.

Sometimes, as an opportunistic realist, I accept backhanders and bribes with the possibility of a mention in this column – so just bear this in mind.

But just the thought of tasting another batch of roasted peach chutney excites me, as I've used the last of the previous year's supply.

But then I realised I have two previous recipes, named Bottled Summer and Peach Melba.

So this week I have a simple solution to the perishable peach.

Fantastic in this spell of hot weather peach ice cream is made like a sorbet, making it dairy free.

Peach ice cream

Serves five

Ingredients

1 Tbsp powdered
gelatine
350ml water
175g sugar
6 fresh peaches,
blanched, peeled
and sliced
3Tbsp lemon juice

Method

Put the gelatine in a small bowl with four-five tablespoons of the water. Meanwhile, boil the rest of the water in a saucepan. Add the sugar and continue to simmer for about five minutes. Remove from heat and stir in the gelatine mixture until it dissolves. Set to one side to cool. Liquidise the peaches you have prepared and add them to the sugar mix and lemon juice and mix thoroughly. Transfer to a freezing tray and freeze for one hour, then mash up with a fork for a few minutes. Return to the freezer until the edges have frozen but the middle is soft. Remove and beat again, then repeat the process once more and put into a suitable container. Remove from freezer and place in fridge for 20 minutes to soften before serving.