Grilled Peach Sorbet

By vrunka • August 28, 2012 • 0 Comments

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Grilled Peach Sorbet — 1 of 3 Photo by vrunka

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Author Notes: It's peach season here in the Pacific Northwest which happily coincides with our all-too-brief grilling season. I love grilled peaches and I love frozen treats, but for some reason I'd never thought to combine the two until just a couple weeks ago. Grilling the peaches before mixing them into a sorbet deepens the peach flavor and gives just a hint of an extra savory layer to the flavor. It's a great way to maximize flavor from a minimum of ingredients. - vrunka

Serves 6

6 peaches, peeled and halved
2 cans coconut milk (not light)
1/2 cup honey (or sugar, but I like the floral flavor in honey)
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Heat the grill to medium high. Grill the peaches on both sides until they are nicely browned, but not singed black. That should take about 3-4 minutes per side. Set aside to cool.
Open the coconut milk cans and scoop off the solids on top. Reserve the liquid for another use. You should have approximately 2 cups of coconut cream.
Add the coconut cream along with the peaches, honey, cinnamon and vanilla to a blender and mix on high until very smooth.
Let the mixture cool completely, then add it to your ice cream maker. Follow your ice cream maker's directions and enjoy your smooth, rich sorbet!