Blackberry Sorbet-Filled Peaches

Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

A good summer peach is one whose juice dribbles through your fingers as you peel it. The juicier the peach, the sweeter and more succulent it will be. Peaches don’t like to be cooked or refrigerated, because it dulls their aroma and taste. For maximum flavor, prepare them as simply as possible as in this easy-to-make dessert.


Blackberry Sorbet

  • 2 pints fresh or 24 ounces thawed no-sugar-added frozen blackberries
  • ½ cup sugar, plus more if needed
  • ½ cup water
  • 2 teaspoons freshly squeezed lemon juice
  • teaspoon kosher salt
  • 6 ripe freestone peaches
  • Chantilly Cream


To Make the Sorbet

Purée the blackberries in a food processor. Strain through a medium-mesh sieve, discarding the seeds. There should be about 2 cups purée. In a medium bowl, stir together the purée, the ½ cup sugar, the water, lemon juice, and salt. Taste and add more sugar if necessary. Refrigerate for at least 2 hours. Churn in an ice cream machine according to the manufacturer’s instructions. Freeze until scoopable, about 2 hours, depending on your freezer.

In Advance

Assemble the peaches just before serving.

To Serve

Peel and halve the peaches. Remove the pits. Slice a very thin piece off the bottom of 6 of the peach halves so the peaches will lie flat. Place a peach half, cut side down, on each of 6 plates. Place a large scoop of blackberry sorbet in the center of each of the halves. Cover with the second peach half, pressing gently together. Dollop some Chantilly cream on the side and serve immediately.