If you live in Nashville you might have seen “The Peach Truck” around your neighborhood? A few weeks ago they were parked in front of the coffee shop next door to our house, The Red Bicycle, selling their Georgia fresh peaches. Bagged in paper sacks for proper ripening these Freestone Peaches, soft & fuzzy on the outside, juicy-sweet on the inside, were soon to be combined with a bit of Balsamic & Brown Sugar & churned into a soft serve frozen yogurt.
Here is how you easily peel a peach….Cut an “X” in the bottom, plunge into hot boiling water for a few seconds….
….Remove from water & drain. Skin will easily peel away using the edge of a knife.
Here is what you will need to for a batch of “…Peach Frozen Yogurt”:
5 peeled peaches, 1 1/2 generous cups of raw or brown sugar, 1-2 tbsp balsamic vinegar & 1 quart of full fat Greek Yogurt
Here is how you make it:
Cut peeled peaches into bite-sized chunks. Put into a glass or stainless bowl.
Sprinkle brown sugar & balsamic vinegar over peaches.
Stir to combine. Cover & chill overnight.
I used this Balsamic vinegar which I purchased at Lazzaroli’s Pasta and Italian Market. It is almost like a glaze, but not quite…thicker than regular, a bit sweeter and a bit more expensive. I use it sparingly and for special recipes. It is a fine thing.
This is what your peaches will look like the next day. They are ready for the ice cream freezer. I use a 2 quart electric Cuisinart freezer which works just great. Any ice cream freezer will do.
Here is what you do next:
In a large mixing bowl combine the Greek yogurt with the peaches & juice. Mix well. Pour into your ice cream freezer and churn according to your machine’s directions. Eat immediately or within an hour or so for a soft serve which is just the best way ever to enjoy it.
Ripen peaches in a paper bag for a day or so to bring out their natural flavor & juice.