Prepare your grill and heat it to about 350°F. Drizzle the olive oil over the peach halves and rub it in, making sure they’re totally coated. Place on the grill flesh side down. Cook for about 3-5 minutes, until the peaches are soft and begin to caramelize.
Remove to a large bowl and add the cubes of Dorot Cilantro. Wait a few seconds and then toss to coat. Chill for 30 minutes to an hour.
Place the coated peaches, lime juice, tequila, triple sec and sugar in a blender or food processor and blend until a smooth puree.
Transfer to a ice cream maker and churn according to manufacturer instructions.
Pour in a 2 qt loaf pan or container and freeze, covered, a minimum of 2 hours before serving. Makes about 1 qt. of sorbet.