Place the 1 pound of peaches in a blender or food processor and purÄe. Transfer the purÄe to a measuring cup and add enough water to make 4 cups of liquid. Stir in 1 1/2 cups of sugar. Pour into the container of an ice cream maker and freeze according to the manufacturer╒s directions. When the sorbet is frozen, transfer it to a metal container and freeze for a minimum of 6 hours. Dip the 4 remaining peaches in a bowl of boiling water for 2 minutes. Peel off the skin from each peach. Cut each peach into 4-6 pieces. Place the sugar in a medium saucepan with 6 tablespoons of water and stir over a low heat until the sugar dissolves. Raise the temperature and boil for 5 minutes, until thickened. Place the peach pieces in the syrup. Remove the pan from the heat. Stand to cool. To serve, divide the fruit among the serving bowls and pour a teaspoon of grenadine or cherry liqueur over each serving. Place a ball of sorbet on each serving.
