Poached Peaches With Homemade Fruit Sorbet

Tender poached peaches paired with creamy mascarpone and homemade fruit sorbet, finished with toasted coconut chips and fresh berries for a visually stunning, refreshing dessert.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Sorbet

1 cup ultrafine pure cane sugar

1¾ cups plus 1 tablespoon water, divided

2 teaspoons honey

6 cups fresh red raspberries or frozen mango chunks, plus additional for garnish

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Peach Desserts

4 cups water

2 cups granulated sugar

1½ teaspoons vanilla bean paste, divided

4 whole ripe peaches

½ cup mascarpone cheese, softened

Toasted coconut chips, for garnish

Red raspberries, for garnish

Directions

For sorbet, in a large saucepan, stir together sugar, 1 cup water and honey. Bring to a boil over medium heat; reduce heat. Simmer, uncovered, for 2 to 3 minutes or until sugar completely dissolves, stirring frequently. Set syrup aside to cool.
In a food processor, place 6 cups raspberries or frozen mango and remaining ¾ cup plus 1 tablespoon water. Cover and pulse until smooth. Strain mixture through fine-mesh sieve set over a medium bowl, pressing down on pulp with the back of spoon to release liquid.
Stir cooled syrup into fruit purée. Cover and refrigerate at least 1 hour.
Transfer chilled fruit mixture to a 1- to 1½-quart ice cream maker. Freeze according to manufacturer’s directions. When mixture thickens and pulls away from side of freezer bowl, turn off ice cream maker. Transfer to an airtight, freezer-safe container. Freeze at least 1 hour.
For peach desserts, in a medium saucepan, stir together water, sugar and 1 teaspoon vanilla bean paste. Bring to a boil over high heat. Add peaches; cook for 2 minutes. Reduce heat to medium-low; simmer for 10 to 12 minutes or until tender and skins begin to pull away from fruit, turning occasionally.
Meanwhile, for ice bath, fill a large bowl with ice and water.
Using a slotted spoon, immediately transfer peaches to ice bath. Let stand until peaches are cool to the touch. Cut peaches in half; remove and discard skins and pits. Set peaches aside.
Gently simmer poaching liquid, uncovered, for 10 to 15 minutes or until slightly thickened and syruplike. Cool slightly.
In small bowl, stir together mascarpone cheese and remaining ½ teaspoon vanilla bean paste until combined and smooth.
To assemble, place peach halves on serving plates, cut sides up. Using 1¼-inch-diameter metal scoop, place 1 scoop of mascarpone mixture into the center of each peach. Top each with 1 teaspoon syrup mixture. Using a 1¾-in. diameter scoop, place 1 scoop fruit sorbet on top of mascarpone mixture. Garnish with toasted coconut chips and additional raspberries, if desired.

Poached Peaches With Homemade Sorbet

Recipe Information

Ingredients

Sorbet

Peach Desserts

Directions

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Poached Peaches With Homemade Sorbet

Recipe Information

Ingredients

Sorbet

Peach Desserts

Directions

More Recipes

Related Categories