There wasn't a lot to this dessert. In fact, I was so intimidated by the idea of cooking lamb AND foie that I intentionally chose an "easy" dessert.
So, of course, I screwed it up.
The peaches went fine - I made pretty slices...
Then I poached them in liquid with a pretty parchment lid, peeled them, and put them in their poaching liquid.
For the sorbet, literally all I had to do was combine verjus and some simple syrup, and put it in the ice cream maker. I didn't even take any pictures because it was so boring.
And I totally, completely, blew it. Backing up... I couldn't find any verjus. Anywhere. I gave up and got some honey mead that was supposedly supposed to taste similar to verjus (and had a super low alcohol content). Unsuprisingly to most, i'm sure.... the mead wouldn't freeze. WTF? I asked myself. Then: 'DOH! Alcohol!' So I boiled the crap out of it to get rid of the alcohol. But the bowl had thawed a bit, enough to make only a slightly slushy, vaguely alcoholic mix. (Slush that melted before I even made it to the table).
I present my poached peaches in "wine-sauce."
The peaches were fine. Most of us felt a bit more drunk after eating this, even though I contended (over and over) that there COULDN'T be any alcohol in it. I was validated in that it did finally freeze, after 12 hours in the freezer. I am currently 0 for 2 on sorbets, which are seemingly the easiest thing to make. Pox on your house, sorbet... I *will* conquer you!