1 cup Water
1/2 cup Sugar
1 pound Cinnamon Persimmons softened, cored, seeded and chopped
1 pound Peaches seeded and chopped
1 tablespoon Lemon Juice fresh
6 Profiteroles frozen and defrosted according to package instructions
Bring 1 cup water and sugar to a boil, stirring until sugar is dissolved. Boil 3 minutes, then cool. Put fruit chunks into blender and purée with lemon juice until smooth. Add sugar syrup and blend. Chill until cold, at least 2 hours.
Freeze mixture in an ice-cream maker.
To serve: Cut profiteroles in half and fill with cinnamon persimmon sorbet. For a fifty-fifty dessert fill half with persimmon sorbet and half with vanilla bean ice cream.
Sorbet may be made 4 days ahead. Makes about 1 quart.