This is super easy to make and sooo fresh and delicious.
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It’s just three ingredients –peaches, sugar and mascarpone– and a few easy steps.
Here’s pics of Alex showing you how we did it:
We used both white and yellow peaches and peeled most but tried leaving the skin on a few –since most of the vitamins are found there– it not only looked pretty with the flecks throughout, it tasted great too. It is creamy like a fine gelato with the peach bits providing just the right texture.
As indicated in the recipe, once you freeze it for a length of time it may become quite hard but you can just pulse it a couple of times in your food processor to return it to its original creamy consistency.
Peach Gelato
The recipe is by the Sicilian chef, Ciccio Sultano from the book “How to Pick a Peach” by Russ Parsons. The book (not just about peaches) contains 100 recipes and tips on selecting, storing and cooking fruits and vegetables.
We hope you try it and love it too. (We’re so happy.)
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