Monday, August 14, 2006

Nectarine & peach gelato

This recipe serves two on a hot afternoon.

4-5 peaches and nectarines, peeled and pitted
1 Tablespoon sugar
1/4 cup yogurt

Place peaches and nectarine pieces in a single layer on a rimmed cookie sheet and freeze. Once frozen, place pieces in a food processor with the sugar. Blend for 15 seconds. Add the yogurt and pulse until smooth. Pour mixture into a container and re-freeze another 20 minutes, or until the consistency you want. If it freezes too hard, blend again before serving.

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