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Frozen Yogurt with Poached Peaches

Frozen Yogurt with Poached Peaches

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No ice cream maker? Use store-bought frozen yogurt, or serve this over lightly sweetened Greek yogurt.


Frozen Yogurt

  • 1 cup plain whole-milk Greek yogurt
  • 2 tablespoons fresh lemon juice

Peaches and Assembly

  • 4 large ripe peaches (about 2 lb.)
  • 6 fresh lemon verbena leaves
  • 1½ cups Cocchi Aperitivo Americano (Italian aperitif wine)
  • ¼ cup chopped unsalted, raw pistachios

Recipe Preparation

Frozen Yogurt

  • Whisk cream, yogurt, milk, honey, lemon juice, and salt in a large bowl. Process in an ice cream maker according to manufacturer’s instructions. Transfer frozen yogurt to an airtight container or a shallow baking pan; cover and freeze until firm, at least 2 hours.

  • DO AHEAD: Frozen yogurt can be made 1 week ahead. Keep frozen.

Peaches and assembly

  • Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a large bowl of ice water and let cool. Carefully peel peaches, reserving skins.

  • Bring lemon verbena, Cocchi Americano, sugar, reserved peach skins, and 1½ cups water to a boil in a medium saucepan. Reduce heat and simmer until mixture has thickened slightly and looks syrupy, 10–12 minutes.

  • Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 12–15 minutes. (Very ripe fruit will take less time to cook.) Using a slotted spoon, transfer peaches to a plate and let cool. Cut into wedges.

  • Meanwhile, return poaching liquid to a boil and cook until reduced by half, 15–20 minutes. Let cool, then discard solids.

  • Scoop frozen yogurt into small glasses or bowls and serve topped with peaches, some reduced poaching syrup, and pistachios.

  • DO AHEAD: Peaches can be poached 3 days ahead. Cover and chill in poaching liquid. Bring peaches to room temperature and reduce poaching liquid just before using.

Nutritional Content

Calories (kcal) 400 Fat (g) 17 Saturated Fat (g) 10 Cholesterol (mg) 50 Carbohydrates (g) 49 Dietary Fiber (g) 2 Total Sugars (g) 42 Protein (g) 5 Sodium (mg) 35Reviews Section

Peach Delight Frozen Yogurt

Homemade frozen yogurt has become one of my passions this summer. I’ve especially enjoyed using freestone peaches and strawberries. You can use berries, nectarines, mangoes, and even poached apples or pears with most of the juices drained. Simply follow the basic recipe and adjust sweetener (use sugar if you prefer) to taste. I add a little sugar to the fruits to get the juices running you can skip that step if the fruit is already juicy.

  • 2 cups water
  • ½ cup orange juice
  • 6 tablespoons clover honey or other mild honey
  • 4 4-inch-long sprigs fresh lavender (see Tips), plus small sprigs or lavender flowers for garnish
  • 1 3-inch-long piece vanilla bean, split lengthwise
  • 4 just-ripe medium peaches
  • 1 cup fresh blackberries
  • Low-fat vanilla frozen yogurt or light ice cream (optional)

Combine water, orange juice, honey, large lavender sprigs and vanilla bean in a large nonreactive saucepan (see Tips). Bring just to a boil, stirring until the honey dissolves. Add whole peaches to the boiling liquid and cook, gently turning, until the skins start to loosen, 1 to 2 minutes. Remove the peaches to a colander with a slotted spoon rinse under cold water and let drain.

Meanwhile, adjust the heat so the poaching liquid boils briskly and begins to reduce. Using a paring knife, peel the peaches and add the skins to the boiling liquid. Cut the peaches in half vertically, keeping the halves intact. Remove the pits, if possible if it's too difficult, leave them in until after poaching.

Adjust the heat to a bare simmer. Return the peaches to the pan and poach until they are not quite tender when pierced with a fork, 3 to 7 minutes they should still hold their shape. Transfer them to a nonreactive bowl with a slotted spoon. When cool enough to handle, gently cut out and discard any remaining pits. Cover and refrigerate for at least 30 minutes and up to 3 days.

Add blackberries to the barely simmering liquid in the pan. Poach for 1 to 2 minutes. Remove them to a small bowl with a slotted spoon. Cover and refrigerate for at least 30 minutes and up to 3 days.

Adjust the heat so the poaching liquid boils briskly and cook until reduced to about 2/3 cup, 14 to 18 minutes, watching carefully to prevent scorching. Strain the liquid through a fine sieve into a nonreactive bowl, pressing down on the solids to force through as much liquid as possible discard solids. Cover and refrigerate the syrup for at least 30 minutes and up to 3 days.

To serve, let the fruit and syrup come to almost room temperature. Arrange the peach halves in pairs in individual serving bowls. Spoon a small scoop of frozen yogurt or ice cream into each half, if desired. Top with the blackberries and drizzle with the fruit syrup. Garnish with small lavender sprigs or flowers, if desired.

Make Ahead Tip: Prepare through Step 5, cover and refrigerate for up to 3 days.

If fresh lavender is unavailable, substitute 1 teaspoon dried culinary lavender it is available in some supermarket herb and spice sections and in many natural-foods stores. Add it to the poaching liquid in Step 5 (after the peaches and blackberries have been poached and removed from the saucepan). Be sure to use food-grade dried lavender, not lavender sold for crafting projects.

Nonreactive pan, bowl or baking dish: A nonreactive bowl, pan or baking dish--stainless-steel, enamel-coated or glass--is necessary when cooking with acidic foods, such as lemon, to prevent the food from reacting with the pan. Reactive pans, such as aluminum and cast-iron, can impart off colors and/or flavors.

Recipe: Tangy Apricot Frozen Yogurt

Schatzi: I haven’t eaten much frozen yogurt since my Eighties childhood, when the TCBY craze swept the nation. When they built the new shopping center in Mililani, the one with the Star Market and Cookie Corner, they put in a TCBY, too. As a treat, my mother would often take me to the TCBY, where I always ordered the same thing: a waffle cone sundae with hot fudge and colored jimmies, no nuts. The flavors of yogurt I picked varied with their offerings, but I never wanted anything else. Frozen yogurt is back, but with a difference places like Pinkberry and Portlan’d own Pop Culture–among others–have ushered in a new era of frozen yogurt, one with a tangier yogurt flavor than the soft-serve TCBY standard. And that’s not a bad thing.

As an engagement/Christmas present, Jon & Maiya gave us one of their ice cream makers (they received an excess of them as wedding gifts), which we thought was great. After all, who doesn’t love ice cream? We’ve had many big plans for it, but had not gotten around to christening it, despite Eli’s conscientiously placing the freezing bowl in the freezer back in December. After perusing last month’s Sunset, though, I was finally inspired to make some fro-yo for myself.

Eli had brought home some lovely apricots a few days before, which he’d then poached with a little sugar, emulating the delicious fruits we ate at Beast. The apricots made great pancake topping, but I used some for my yogurt with great success. I’m eager to try it again, but with different fruit purees, or even preserves. Malia uses her home-canned peaches and syrup for a Peaches n’ Cream variety, which sounds outstanding. The whole process took about thirty-five minutes: five minutes to mix everything up and pull the ice cream maker off the shelf, and thirty minutes in the ice cream maker. It was smooth, soft, and creamy right out of the Cuisinart, but I popped it in the freezer for a bit to harden up. Tragically, I’m about to finish the last of it today, but I may demand that Eli bring me more yogurt on his way home.

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Cranberry Angel Dessert

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Cranberry Delight Frozen Salad or Dessert

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Cranberry Surprise -- Great Thanksgiving Dessert

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Fresh Cranberry Jello Salad

Peaches in Brandy

Serve these brandied peaches with ice cream, frozen yogurt, pound cake or bread pudding.

Recipe Ingredients:

2 pounds firm, ripe small peaches (or enough to fit in a large jar)
2 cups granulated sugar
5 cups water
1 vanilla bean
About 3 cups brandy

Cooking Directions:

  1. Place enough water to cover peaches in a large saucepan or Dutch oven. Bring to boil. Add half of the peaches boil for 2 to 4 minutes remove peaches with a slotted spoon and repeat with remaining peaches. When peaches are cool enough to handle, slip off skins. Place in a large, sterilized jar. Sterilize jar and lid by boiling in water for 10 minutes leave jar and lid in hot water until ready to use.
  2. Make a syrup: In a large saucepan, combine sugar, water and vanilla bean. Bring to boil boil 10 minutes. Cool.
  3. Pour equal amounts of syrup and brandy over peaches. Seal securely and store in cool, dark place. Will keep up to 6 months.

Makes about 1 to 1 1/2 quarts.

Note: The measurements in this recipe are approximate. The amount of peaches will vary, depending on the size of your jar and the size of the peaches. Fill in any unused space in the jar with peach halves after filling with whole peaches. You may not use all the brandy and sugar syrup. Pack peaches in jar so that they stay submerged under the brandy. Any exposed portion of fruit discolors and becomes mushy.

How do you peel peaches for any easy peach crumble recipe?

Don&rsquot be afraid of using fresh peaches, they are amazing. Peel your peaches and don&rsquot do anything other than slice the peaches, removing the skin the pit. I don&rsquot have any issue with peeling fresh peaches. Some of my friends have found the peaches not easy to peel. I recommend using this easy video to easily peel peaches.

Where was the first peach crumble made?

The first peach cobbler was made by the Georgia Peach Council to promote their canning of fresh peaches.

Can I use canned or frozen peaches to make this crumble?

I would not use canned peaches because they contain a lot of syrup and unhealthy extra sugar. I would most definitely use frozen peaches. If using frozen, run cold water over the peaches to soften them before adding to the crumble.

How long do I bake a peach cobbler?

This yummy peach cobbler is ready in about 25 minutes. It can be prepped ahead and baked right before serving or baked and reheated.

Can another flour besides almond flour be used to make Peach Cobbler?

Yup, feel free to all-purpose flour, gluten-free all-purpose flour. I use Bob&rsquos Red Mill all the time.

Here are a few other recipes you may enjoy:

Rum Poached Peaches


4 pounds firm, ripe peaches

2 Madagascar Vanilla Beans, split and scraped, pods reserved

zest strips from 2 lemons

fresh lemon juice to taste

1 cup dark rum (I use Meyer’s)


Bring a large pot of water to a boil. Meanwhile, prepare an ice-water bath. Cut a small x in the bottom of each peach. Boil peaches for 1 minute.*

Transfer to ice-water bath. Let cool slightly. Peel and pit peaches, and cut into 3/4-inch-thick wedges.

Bring 4 cups of water, the sugar, vanilla seeds and pods, and lemon zest strips to a boil in a large saucepan, stirring until sugar dissolves. Add peaches and rum. Simmer until peaches are tender but still hold their shape, 5 to 7 minutes.

Transfer peaches to a large bowl using a slotted spoon. Cook syrup over medium heat and reduce syrup by half, about 15 minutes. Taste the syrup and add lemon juice to taste. Pour over peaches. Let cool completely. Store in a glass container unless you want to can them. If you do, read on. If you don’t, store the vanilla beans with the peaches. When you’ve used up the peaches, rinse the vanilla beans, pat dry, and store in your sugar or reuse one more time in cooking.

Divide peaches among five 12-ounce sterilized jars using a slotted spoon. Pour syrup over tops and add pieces of the vanilla pods to the jars. Seal jars and refrigerate until ready to use, or process. If you want to process them, check online or in a cookbook for instructions.


*I skipped this step as the peaches peeled easily enough, but if yours don’t or you hate peeling peaches, it’s a good tip.

How to Freeze Peaches (the easy way)

Last weekend our family visited a local farm for u-pick peaches! Since we drove over an hour, there was no way we were only going to just pick a couple buckets, so of course, we majorly overdid ourselves. After a few hours in the heat, we came home with 45 pounds of peaches!

What exactly does 45 pounds of peachy goodness look like? Let’s just say my 6 foot-long dinning room table was completely buried for days with a blanket of orange fuzz. My kids discovered a new use for peaches as throwing balls, so I quickly got busy using our peaches before casualties occurred.

The easiest way to store peaches long-term is by freezing. There are many great ways you can preserve a bumper crop of peaches, but many are just too labor intensive for a mom like me, with 2 small kids. I have a limited amount of time, yet still want to provide my family with the very best nutritionally-dense food.

My main use for peaches is making smoothies. Smoothies are a fantastic way to get nutrients in my kids with ingredients they may normally pass up. Somehow when ingredients like greens, fruit, and other delicacies are placed in a blender they are more than happy to drink up and even ask for seconds.

I also use peaches regularly to make homemade flavored yogurt. Since you aren’t going to find real peaches in your cup of Yoplait (I’m not sure if there is really much of anything real in that little container), I use my freezer stock of peaches to make my own tasty peach yogurt. I combine semi-defrosted peaches with a little raw honey or sucanat, pulse a few times in the food processor, and finally mix in homemade yogurt.

Watch the video: So einfach kann man Frozen Yogurt selber machen!