Less is more with this high-flavor, low-fat peach sorbet. It’s a fully adult confection, with the mysterious heat of the chipotle providing high contrast to the chilled, grilled peaches. Cinnamon adds another layer of sophistication, making Mexican Grilled-Peach Sorbet a light yet robust finish for a gourmet dinner. You can do most of the preparation the day before. Make the actual transformation into sorbet part of the entertainment if you want.
Use very ripe, cling-free peaches for the best flavor and the easiest handling. I buy juicy and sometimes bruised “ice-cream peaches” by the box at the farmers’ market and prepare them the same day. Grill the best halves and use the remaining peaches for cobbler or other recipes. This recipe costs just $1.51 a serving using top-quality peaches and probably less than a dollar a serving using ice-cream peaches. Because I live in the South East, I can’t buy local, organic peaches. I buy local and always peel them before eating or using in recipes.
| Prep Time | 20 minutes |
| Passive Time | 4 hours |
| Servings |
servings
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- 1 cup water
- 1/2 cup sugar 100 grams
- 2 pounds peaches cling-free. 900 grams
- 1 teaspoon canola oil or other neutral oil
- 2 tablespoons lemon juice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon chipotle
Ingredients
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- As needed, prepare your ice-cream maker before getting started. I keep my freezer cylinder in the freezer so it's always ready to go.
- Make simple syrup by bringing water and sugar to a boil in a small pan over high heat and simmering until sugar is completely dissolved. Remove from heat.
- Cut peaches in half, remove pits, and rub with oil. Cut along the peach's ridgeline to line up with the pit for easy removal. Pry out reluctant pits by putting the tip of a spoon or table knife under the pointed tips and lifting gently.
- Heat grill to medium. Grill peaches cut-side down for about 2 minutes, flip, and grill for another two to three minutes until skin loosens when probed with a fork.
- Remove peaches from grill and allow to cool slightly. Slide off skin using two forks or your fingers.
- Blend all ingredients in a food processor or blender until smooth. Refrigerate, covered, for at least four hours.
- Pour peach mixture into the ice cream maker and process according to the manufacturer's directions. This sorbet freezes more quickly than ice cream.
- Serve at once or allow to harden slightly in the freezer. Unlike ice cream, sorbet will freeze nearly as hard as ice. Best eaten fresh. Freeze any extra peach sorbet in single-serving containers, then thaw for about 20 minutes before serving.
- Momentum tip: grill and peel peaches when the grill is already hot for another purpose.
- Make-ahead tip: Finish recipe through step 5 above, then make Mexican Grilled Peach Sorbet the next day.
- If you'd rather not grill, just peel peaches by dunking them into boiling water for a minute and then cooling immediately in ice water. The sorbet will have less of a smoky flavor but will still be very good.
- Go fancy: serve peach sorbet in small cups before dinner as an amuse-bouche or between courses as a palate cleanser. Garnish with a small, fresh mint leaf if possible.
Nutritional Information for Grilled Mexican Peach Sorbet
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