Roasted Peach Sorbet | TENDING the TABLEHello from the Methow Valley. We’re here for a week of camping and adventuring and while I’m excited to be sharing this recipe with you I’m also eager to get back into the woods so I’ll keep it brief. We spent last night in a hut up on Rendezvous Pass. We made waffles for breakfast and went for a walk before heading down into town to do some work and pick up the bikes we’ve rented for the week. We’re excited to test out our mountain biking skills with some more challenging trails. Wish me luck! Our plan for the week is as follows: eat, hike, eat, bike, swim, eat, read, sleep…repeat. Sounds pretty good right?

We’re keeping our meals fairly simple and I know after a couple of days of hiking and biking in the summer heat I’ll be craving this creamy roasted peach sorbet. This recipe is really simple and so refreshing. I roasted the peaches with some brown sugar and vanilla to add richness then threw in some lemon juice and honey to brighten things up and add a floral note. This sorbet sings of summer and is super luscious. I can’t wait for you to try it. Stay cool and enjoy! Roasted Peach Sorbet | TENDING the TABLERoasted Peach Sorbet | TENDING the TABLERoasted Peach Sorbet | TENDING the TABLERoasted Peach Sorbet | TENDING the TABLERoasted Peach Sorbet | TENDING the TABLERoasted Peach Sorbet | TENDING the TABLE

Roasted Peach Sorbet

Makes 1 pint


4 yellow peaches, halved and pitted

2 vanilla beans

¼ cup brown sugar or coconut sugar

pinch of salt

1 teaspoon freshly squeezed lemon juice

1 tablespoon raw honey


Preheat the oven to 400 degrees. Line a baking sheet with parchment and set aside. Slice the vanilla beans in half lengthwise and using the dull side of a paring knife, scrape the seeds from the pod. Place the vanilla bean seeds, brown sugar and salt in a medium bowl. Using your fingers rub the vanilla bean seeds into the sugar until evenly distributed and fragrant. Add the vanilla bean pods and the peaches and gently toss until the peaches are coated. Spread the peaches on the prepared baking sheet and sprinkle any left behind sugar and the vanilla bean pods on top. Roast for 15-20 minutes, until the sugar begins to caramelize and the peaches are soft. Discard the vanilla bean pods. Transfer the roasted peaches and any left behind caramelized sugar to a blender. Add the lemon juice and honey and puree until smooth. Strain the mixture into a bowl through a fine mesh sieve to remove any pieces of peach skin. Chill the mixture for 30 minutes. Transfer to the bowl of an ice cream maker and churn according to your ice cream maker’s instructions. Serve right away with sliced peaches and currants or transfer to an airtight container and freeze until solid enough to scoop.