It just sounds so much better in Italian than in English--The Peach Fest. But that's what we had last night. 'Tis the season, and I'm a believer! Jessica grilled pork chops with a peach glaze and made this amazing peach salsa with avocado and tomatoes. We added a green salad and grilled green and yellow squash for color and vitamins. For dessert, Suzanne made this amazing peach crisp with blueberries, and I found a recipe for peach gelato (no ice cream maker necessary) that I of course had to try. It turned out delightful! The perfect texture--oh the Italian memories--and great flavor. And it was so easy... now I want to try it with other fruits. Do you think it would work with watermelon?!?
3 pounds peaches, peeled and pitted
1/4 cup fine sugar
1/2 cup yogurt (the recipe called for mascarpone or yogurt. I just used vanilla yogurt).
Cut up the fruit--the smaller chunks the better. Place on a cookie sheet and freeze until frozen solid (about 2 hours). Grind in blender with sugar, then add yogurt. Blend until smooth. Place in a container and return to freezer for 20 to 30 minutes before serving. If the ice cream freezes all the way through, put it through the blender before serving.
So my tender mercy is this: Enjoy the season!