1. Cut an X in the bottom of each peach and immerse peaches in a large put of boiling water for approx 15- 20 seconds in order to loosen the skins. 2. Transfer peaches to a bowl of ice water to cool, then peel and cut them into 1 inch thick wedges. 3. Toss the peaches with the lemon juice in a 4 quart saucepan, then stir in the sugar, star anise and 1 cup of the wine. Simmer, covered until peaches are tender, about 5 minutes. 4. Discard the star anise, then tranfer the mixture to a blender or food processor and puree. Force the blended mixture through a medium-mesh sieve into and bowl, pressing hard on and then discarding the remaining solids. Stir in the corn syrup and remaining 1/2 cup wine, then chill the mixture, covered, until very cold, about 4 hours. 5. Add mixture to an ice cream maker and process according to ice cream maker's instructions. 6. Transfer to an airtight containiner and freeze until hard, at least 1 hour. ---------------------------------------------------------------------------
Nutrition
Ingredients
