You could easily make a peach sorbet using fresh peaches, but roasting them in the oven until they're caramelised and concentrated will really make their flavour shine.
1.5kg ripe yellow peaches
1 cup sugar
a pinch of salt
juice of 1 small lemon
Heat oven to 180C. Halve peaches and remove the pips. Arrange cut side up on a lined baking tray and cook in the oven until they're soft and the edges are caramelised, about 25 minutes. While the peaches are cooking, combine sugar, salt and ½ cup of water in a small saucepan and bring to a simmer.
Remove from the heat and stir in the lemon juice. Combine the roasted peaches (you don't need to peel them) and sugar syrup in a blender and blend until it forms a smooth puree. Churn in an ice-cream machine according to the manufacturer's directions.
Tip: All an ice-cream machine does is stir a mixture as it freezes to break up the ice crystals. If you don't have one you can get the same results by putting the mixture in a freezer, then whisking thoroughly every half an hour until it becomes too solid to whisk.
If you like this recipe, try Adam's roasted peaches and cream popsicles