Basil-peach sorbet with jalapeno-peach compote

Sorbet Directions:

1. Pit and chop five peaches and place in a container and freeze for 4 hours or use store-bought frozen peaches
2. Take out frozen peach and defrost for 20 minutes
3. While defrosting, mince basil leaves
4. Combine in food processor, squeeze lime
5. Process until combined and smooth
6. (around 2-3 minutes)
7. Add to bowl and freeze until solid (~2 hrs.)

Compote Directions:

1. Wash and dry peaches, jalapeno and cilantro
2. Chop peaches and add to sauté pan over medium heat, then add orange juice and vinegar. Stir for about 5 minutes
3. Add jalapeño and honey, simmer for another 5 minutes
4. Bring to medium-low, add cilantro and cook for another 3-5 minutes

*Calorie count is for entire recipe