Serving: 6
Prep Time: 10 minutes
Heat: direct high heat (450°F-500°F) and medium low (325°F)
Grilling Time: 20 minutes

First. Make a simple syrup by mixing the sugar and water in a medium saucepan and bringing to a boil over medium heat. Cook for 2 minutes. Remove from heat, add lemon juice, and allow to cool completely at room temperature. The simple syrup can be made in advance and refrigerated until you are ready to make the sorbet.

Second. Place peach halves cut side down on plank. Close lid and grill for 20 minutes. Remove from plank and set aside until cool. Remove skins from peaches.

Third. Puree peaches in a blender until smooth. Force puree through a sieve into a medium bowl. Discard any remaining pulp in sieve.

Last. Add the simple syrup to puree and whisk until combined. Pour mixture into an ice-cream maker and freeze according to manufacturer’s directions.

Grilling Tips: To prevent your food from sticking to the plank, brush a little olive oil on to the plank. Spray some water on the plank, if burning.