Every Tuesday this summer we’re featuring a new recipe on the blog from one of our Savor the South® cookbooks. Each little cookbook in our Savor the South® cookbook collection is a big celebration of a beloved food or tradition of the American South. From buttermilk to bourbon, pecans to peaches, bacon to catfish, one by one each volume will stock a kitchen shelf with the flavors and culinary wisdom of this popular American regional cuisine. Written by well-known cooks and food lovers, each book brims with personality, the informative and often surprising culinary and natural history of southern foodways, and a treasure of some fifty recipes—from delicious southern classics to sparkling international renditions that open up worlds of taste for cooks everywhere. You’ll want to collect them all.
Today’s recipe is from Kelly Alexander’s Peaches. Alexander’s work has appeared in the New York Times, Newsweek, and O: The Oprah Magazine. She is co-author of the New York Times best-selling barbecue cookbook Smokin’ with Myron Mixon. She lives in Chapel Hill, N.C. This peach frozen yogurt is everything you ever loved about summer in one delicious dish!
Caroline and David's Peach Frozen Yogurt
- 1 1/2 lbs. very ripe peaches peeled, pitted, and cut into chunks
- 1/2 cup water
- 3/4 cup sugar
- 1 cup Greek yogurt
- lemon juice
- In a medium saucepan over medium heat, cook the peaches in the water, covered, stirring occasionally, until soft and cooked through, about 10 minutes. Remove the peaches from the heat, stir in the sugar, then chill completely in the refrigerator, about 1 hour.
- When the peaches are chilled, puree them with any remaining liquid in a blender with the yogurt until smooth (if you like chunky frozen yogurt, leave some chunks). Mix in a few drops of lemon juice. Freeze the mixture in your ice cream maker according to the manufacturer’s directions.