Caroline and David's Peach Frozen Yogurt
The writers and editors I worked with during my time at Saveur form a particularly close-knit professional tribe. Caroline Campion is among these folks, although she worked at the magazine after I left. When she recommended I buy the book Perfect Scoop by David Lebovitz, who made the desserts for years at Berkeley’s famed Chez Panisse restaurant, I asked her what was so special about it. Caroline gave as an example his recipe for peach frozen yogurt. Before I had time to buy the book, I ended up getting the recipe from Caroline, so this is really a secondhand recipe. Caroline says, “The color is so beautiful—a soft pinkish coral—you can’t believe it’s real, and the taste is just extraordinary.”
Servings: 1 pint
Ingredients
- 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
Instructions
- 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.
Notes
From Peaches: a Savor the South® cookbook by Kelly Alexander. Copyright © 2013 by Kelly Alexander.