Roast peach sorbet with caramelised peaches
Give this roast peach sorbet with caramelised peaches a go this summer. Creating a delicious sorbet at home is easier than you think!
Note: + cooling, chilling, 10 mins standing, overnight draining & 10 hours freezing time
- 500g Greek-style yoghurt
- 4 large (880g) peaches, stoned, cut into thick wedges
- 1/4 cup (60ml) honey
- 1/3 cup (75g) brown sugar
- 1/2 lemon, rind finely grated, juiced
- 1/2 orange, rind finely grated, juiced
- 2 tbs spiced rum (optional)
- 11/2 tsp vanilla bean paste
- 1 cup (220g) caster sugar
- 4 large yellow peaches, halved, stoned
- 1 orange, juiced
- 1/2 lemon, juiced
Line a sieve with muslin or a clean Chux cloth. Place over a large bowl. Spoon yoghurt into sieve. Cover and place in the fridge overnight to drain.
Preheat oven to 200°C. Combine peach, honey, sugar, lemon rind, lemon juice, orange rind and orange juice in a large deep roasting pan. Toss to coat. Roast for 25-30 mins or until tender. Set aside to cool.
Transfer yoghurt to a bowl. Transfer roast peach and pan juices to a food processor and process until smooth. Add yoghurt, rum, if using, and vanilla and process until smooth. Pour into a shallow metal container and cover with foil. Place in the freezer for 8 hours or overnight or until firm.
Use a large metal spoon to break up the sorbet. Transfer to a clean food processor and process until smooth and creamy. Return to the metal container. Cover with foil and freeze for 2 hours or until just firm.
To make the caramelised peaches, preheat oven to 200°C. Spread sugar over the base of a roasting pan. Add the peach, cut-side down, and set aside for 10 mins or until the peach starts to release its juice. Combine orange juice, lemon juice and ¼ cup (60ml) water in a jug. Turn the peaches and drizzle with orange juice mixture. Roast, basting with pan juices occasionally, for 30 mins or until peach is caramelised and syrupy. Set aside to cool. Place in the fridge to chill.
Arrange caramelised peach in serving bowls. Top with scoops of sorbet. Drizzle with pan juices.
Serve with raspberries, roasted chopped macadamias and basil leaves