A just barely ripe, juice-dripping peach with the sear of a hot grill brings depth and complexity to this Grilled Peach Sorbet with Maple Syrup and Bourbon… Top it off with salted and candied pecans and a chiffonade of fresh mint. Asombroso!
Why on Earth would I take perfectly gorgeous peaches, grill them, and turn them into a frozen dessert? FLAVOR. It’s all about flavor! A couple of weeks ago, I posted a recipe for Arugula Salad with Grilled Pork and Peaches and Maple Bourbon Vinaigrette. The grilled peaches “knocked our collective socks off!” At the precise moment that we were enjoying the grilled peaches in that lovely, fresh salad, I asked of the hubs: “What if I turned grilled peaches into a sorbet?” Not much surprises Mark after 37 years of marriage, but I think this idea caught him off guard. Honestly, I think he was pretty skeptical. 😯
The combination of maple/bourbon/peach was a winner in that same recipe, and that’s the direction I decided to take my grilled peach sorbet. We have cut back on dairy, so sorbets make their way into the repertoire more often that sherbet and ice cream. It’s light and refreshing, and while not guilt-free, does tend to have somewhat fewer calories. I’d say that’s a win/win situation?
The most time consuming aspect of this grilled peach sorbet is the wait time. I always chill my mix before it goes into my counter top electric freezer. This recipe doesn’t cook at all, so at least it doesn’t start out hot. In addition to fantastic flavor, using maple syrup as the sweetener means skipping the oft-specified simple syrup.
The peaches (once grilled) get puréed and poured through a fine mesh sieve. The peach purée is then whisked together with the bourbon, maple syrup, fresh lemon juice, and sea salt. Take the extra time to taste for sweetness. The fruit can really vary in ripeness and sugar content, so this is an important step.
What is your “go to” if and when you “indulge?” We typically have a square of dark chocolate, but occasionally we love something special… especially when it features seasonal produce! I love food stories. 🙂 Please let me know how you enjoy dessert at your home!
Grilled Peach Sorbet with Maple Syrup and Bourbon
A just barely ripe, juice-dripping peach with the sear of a hot grill brings depth and complexity to this Grilled Peach Sorbet with Maple Syrup and Bourbon... Top it off with salted and candied pecans and a chiffonade of fresh mint. Asombroso!
- 2 pounds freestone peaches halved
- 2 tbsp bourbon
- 1-3 maple syrup
- 1 tbsp fresh lemon juice
- 1/2 tsp fine sea salt (I like Himalayan pink)
- 1/4 cup pecans
- 1 tbsp sugar
- fine sea salt to sprinkle
- fresh mint chiffonade
Grill peaches over a medium grill on the cut side.
Cool and puree. Strain through a fine mesh sieve. This process will require the assistance of a spatula to push the peaches through. Most of the browned bits will stay behind, but not the flavor!
Whisk the peach puree with the bourbon, 1 tablespoon of maple syrup, the lemon juice, and the 1/2 tsp. sea salt. Taste for sweetness. It should be pleasantly sweet rather than tart. Add additional maple syrup to taste.
Chill the mixture until very cold but not frozen. Add to the bowl of your freezer, and freeze according to manufacturer's instructions.
While sorbet freezes, make the candied and salted pecans. Melt the sugar in a small saute pan. When it's completely melted, stir the pecan pieces into the sugar to coat. Consider stirring 2-3 minutes to lightly toast them, being careful to not burn!
Spoon pecans on to waxed paper or foil. Immediately sprinkle lightly with salt.
To serve, scoop sorbet into pretty dishes, garnish with salted candied pecans and mint. enjoy!
Obviously this sorbet takes more than 20 minutes... You need about 10 minutes to prep, and 10 minutes to grill the peaches. The rest of the time is passive - chilling and freezing.
I'm almost always in a hurry to get the sorbet frozen, so I often chill the mixture in the freezer. Keep a watchful eye on it if you do, as you only want it cold, not frozen.
Make sure you freeze your bowl if you use the freezer bowl type. I've been disappointed so many times to find the bowl in the pantry not the freezer, and frozen desserts had to be postponed!
You can easily make this in advance, and store in the freezer for future use.