Today I give thanks to the humble peach, whose pink-tinged insides provided indelectable joy.DO try this at home
PEACH GELATO (The Cheater's Version)
3 pounds freshest peaches
1/4 cup sugar
1 teaspoon pure vanilla
1/2 cup mascarpone
Peel and dice the peaches. Lay on cookie sheet and freeze for at least 2 hours. Remove frozen peaches and pulse with sugar and vanilla. Add mascarpone and puree until smooth. Transfer to container and freeze for 20 minutes before serving.
Yum.
I've made a lot of ice creams this summer and this recipe, adapted from one I found in the Los Angeles Times, and this ranks. The first time I made it I accidentally added the entire container of mascarpone (oops!) and it was still heavenly (more like cream and peaches than peaches and cream). If the ice cream gets too hard in the freezing, let it sit out for 5-10 minutes. You also can chip it back into the food processor and blend it again.
Tonight we dribbled warm homemade peach jam over the gelato. Amazing.
Anyway, lots to be grateful for today. And you?
Add a gratitude below and join the 30 Days of Gratitude fray -- prizes, fame, and all that jazz! Plus every gratitude adds a buck to my charity coffers for hospice and my town's crisis center.
Peace, Linda
Posts
That sounds scrumptious. In the fruit department, I'm grateful for pineapple. I love it. Unfortunately my wife is allergic to pineapple, so we don't have it around here much. I sort of miss pineapple upside down cake.
ReplyDeleteI've been thinking of trying orange upside down cake. Does that sound crazy, or do you think it might work?
~jon
ooh and I have all these local peaches getting all soft, guess what is on the menu tonight. I am grateful that my parents were born before me, otherwise there'd be no me and I am having way too much fun..
ReplyDeleteSounds yummy...
ReplyDeleteI'm grateful any time I find a peach from the grocery store that actually has a peach flavor to it!