- for the sorbet:
- 150g (5oz) caster sugar
- 1 x 400g tin peaches in juice
- juice 1 lemon
- for the tuiles (makes 10 to 12):
- 2 large free-range egg whites
- 100g (4oz) caster sugar
- 50g (2oz) plain flour, sifted
- 0.5tsp vanilla extract
- 65g (2.5oz) butter, melted and cooled
- flaked almonds, for sprinkling
- 2 large handfuls strawberries, halved
- 250ml (9fl oz), or as much as you want, of Muscat de Beaumes de Venise, to serve
Place the sugar in a saucepan with 150ml (0.25pt) water. Heat gently until the sugar dissolves, then turn up the heat and boil for about 10 minutes until you have a light syrup. Tip into a food processor with the peaches, the juice from the tin plus the lemon juice, and blend until completely smooth. Pour into a container and freeze overnight.
To make the tuiles, heat the oven to 190 C, 170 C fan, 375 F, gas 5 and line 2 large baking trays with parchment. Whisk the egg whites and sugar in a bowl with a fork, until fluffy. Add the flour and vanilla and stir again with the fork, then add the butter and mix well.
Using a tablespoon, place a small amount of mixture on to the baking sheet and spread it out very thinly with the back of the spoon into a circle. Sprinkle with some of the almonds and repeat the process to make circles about 12.5cm (5in) apart.
Bake in the top third of the oven for 6 to 8 minutes until the tuiles are golden and smell biscuity. Remove from the oven and peel off the baking sheet while still warm. If you want to shape them, they can be laid over a rolling pin while still pliable to make arcs, but you must work quickly otherwise they will stiffen and crack. The cooled biscuits will keep for up to 3 days in an airtight container.
To serve, place a couple of scoops of the sorbet in a bowl and heap with strawberries. Drench in the Muscat and balance a tuile on top.