Watermelon-basil sorbet

Active: 15 minutes; Total: 4 hours 20 minutes; Yield: 1 quart

Watermelon, ripe, diced in 1-inch cubes	7 cups (3 to 4 pounds)
Sugar, granulated	¾ cup
Basil, fresh, torn + minced	1 cup packed + 2 tablespoons
Lime juice, freshly squeezed	3 tablespoons
Chambord	1 tablespoon
Vodka	1 tablespoon
Salt	Pinch

1. Puree the watermelon in a food processor or blender. 
2. Place a fine mesh sieve over a mixing bowl, and transfer the watermelon to the strain off the juice; discard the pulp. 
3. Reserve ¾-cup of the juice, and place in a small saucepan with the sugar; bring to a boil over medium-high heat. 
4. Add 1-cup of torn basil leaves, cover, and allow to steep for 15 minutes. 
5. Strain the simple syrup into the bowl with the rest of the watermelon juice; whisk to incorporate. 
6.  Whisk in the lime juice, Chambord, vodka, and salt. 
7. Cover, and chill for 4 to 24 hours in the refrigerator. 
8. Prior to churning, stir in 2-tablespoons minced basil. 
9. Churn in your ice cream maker for 15 to 20 minutes; it will look slushy but will get firmer in the freezer. 
10. Freeze for 24 to 48 hours to cure the sorbet before serving, if possible to wait that long. 

Recipe from Sense & Edibility by Marta Rivera.

Poached nectarines with blue cheese & Chambord syrup

Peach nectar	1 cup
Chambord	¼ cup
Sugar	1 cup
Nectarines, halved, pitted	4
Blue cheese, crumbled	1 cup
Pecans, toasted, chopped	1 cup

1. In the pressure cooker, combine the nectar, Chambord, and sugar over medium-high heat, stirring to dissolve the sugar. 
2. Add the nectarines, spooning the syrup over them to coat. 
3. Lock the lid, and cook at high pressure for 1 minute. 
4. Quick release the pressure, and remove the lid. 
5. Using a slotted spoon, carefully remove the nectarines from the syrup, and transfer to a serving platter; let cool to room temperature. 
6. Bring the syrup to boil, and boil for 10 minutes to reduce; let cool to room temperature. 
7. Spoon some syrup over the nectarines, sprinkle with blue cheese and pecans, and drizzle with more syrup. 

Recipe adapted from The Easy Pressure Cooker Cookbook by Diane Phillips