Chocolate and coconut peaches with gelato

4 yellow or white peaches, halved, stone removed
1 cup shredded coconut, toasted
1/3 cup pistachio kernels, finely chopped
1/4 cup demerera sugar
100g white chocolate, finely chopped
1 Tbsp sweet sherry
500ml mango sorbet

1. Preheat oven to 200C or BBQ to medium. Line an oven proof dish with baking paper. Put peach halves, cut-side up, in prepared dish.
2. Put coconut, pistachios, sugar, chocolate and sherry in a large bowl and stir to combine. Spoon mix onto each peach half, then cook for 6-8 mins or unti ltender and golden. Serve warm with mango gelato.
Can use Dark choc instead of white and icecream instead of gelato.