Roasted Peach Sorbet

I love how fruits taste when you roast them, it’s like the natural sugars caramelize and evolve into something new and exciting. Peaches have a very special place in my heart, but you could try this same recipe with many different fruits as well and I bet they’d all taste good.


4 yellow peaches, halved and pitted

2 vanilla beans

¼ cup brown sugar or coconut sugar (optional)

pinch of salt

1 teaspoon freshly squeezed lemon juice

1 tablespoon raw honey


Preheat the oven to 400 degrees. Line a baking sheet with parchment and set aside. Slice the vanilla beans in half lengthwise and using the dull side of a paring knife, scrape the seeds from the pod. Place the vanilla bean seeds, brown sugar and salt in a medium bowl. Using your fingers rub the vanilla bean seeds into the sugar until evenly distributed and fragrant. Add the vanilla bean pods and the peaches and gently toss until the peaches are coated. Spread the peaches on the prepared baking sheet and sprinkle any left behind sugar and the vanilla bean pods on top. Roast for 15-20 minutes, until the sugar begins to caramelize and the peaches are soft. Discard the vanilla bean pods. Transfer the roasted peaches and any left behind caramelized sugar to a blender. Add the lemon juice and honey and puree until smooth. Strain the mixture into a bowl through a fine mesh sieve to remove any pieces of peach skin. Chill the mixture for 30 minutes. Transfer to the bowl of an ice cream maker and churn according to your ice cream maker’s instructions. Serve right away with sliced peaches and currants or transfer to an airtight container and freeze until solid enough to scoop.

via Roasted Peach Sorbet — TENDING the TABLE


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