Frozen Peaches with Sorbet

A memorable and elegant dish combining the summer flavors of sorbet and fresh peaches.

• 1 pint lemon or raspberry or strawberry sorbet
• 4 large ripe peaches
• Garnish: Any combination of mint leaves, berries, chocolate curls, powdered sugar

METHOD

While preparing peaches, soften sorbet at room temperature till it's workable but not runny. Return it to freezer for a few minutes if it becomes too soft too soon.

Slice about a third of each peach off the top (stem end) and trim the bottom so it sits flat. Reserve top slice as a decorative topper if you wish; otherwise, peel off the skin and reserve the flesh.

Carefully cut out each peach pit with a paring knife, then use a melon scoop to remove enough flesh to make a little peach bowl, about half an inch thick on all sides (thicker if the peach is very ripe). Place peach bowls on a parchment lined baking sheet.

Finely chop the peach flesh and fold into softened sorbet till just blended. Spoon the sorbet into peach cups, mounding sorbet over the whole of the peach and restoring its original shape.

Freeze filled peaches and tops till sorbet has hardened, about 1 hour.

Plate individually and garnish as desired.

Serves: 4

This recipe from www.inmamaskitchen.com

Contributor: Stacy Cooper

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