FROZEN YOGURT WITH POACHED PEACHES
Provided by Mona Talbott
Categories Dessert Kid-Friendly High Fiber Peach Summer Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 13
Steps:
- 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 1 1/2 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.
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