Sorbet Filled Peaches
6,4 / 10
ready in 5 h. 20 min.
Put the sugar into a pan with 1/8 litre water and bring to the boil, then leave to go cold.
Drop the peaches into boiling water for a few seconds, then skin, halve, stone and dice.
Then puree finely with the lemon juice and liqueur and freeze in an ice cream maker. Alternatively, put into a dish and freeze for 3 hours, stirring with a fork every 30 minutes, to ensure that the sorbet is smooth. As soon as the sorbet begins to set, serve or leave frozen until required. If you freeze the sorbet for later, thaw for 20 minutes before serving.
To serve, cut the top quarter from each of the peaches (with stalk and leaf if possible) to make a lid. Carefully remove the stone and hollow the peaches out a little using a melon baller, but leave a layer of peach approximately 1 cm thick around the outside. Fill the peaches with the sorbet, replace the lids and serve.