Stone fruit is in season in Australia right now and it is magnificent. Every time I visit a market the piles of peaches, apricots, nectarines, plums and peacherines look so good that I leave with bags filled with colourful fruit.
So when I decided to make a frozen yoghurt recipe for Amazing Almonds I didn’t have to look too far for inspiration.
This recipe — Peaches and Almond Frozen Yoghurt — is so simple yet so tasty. You simple stew some peaches and then mix them with Greek Yoghurt and rice malt syrup (a great, low GI sugar substitute). Leave the mixture to infuse for a couple of hours, drop in some flaked almonds and then bung it into the ice cream maker. Easy, right?
I used yellow peaches for this recipe as I prefer them to the white varieties – I find their flavour and fragrance stronger, and I just love their gorgeous orangey red skin. Using yellow peaches also results in a lovely peach coloured ice cream.
Now I don’t like my ice cream too sweet so I only used 1/3 cup of rice malt syrup. Those with a sweet tooth can increase this to a half cup.
- 4 peaches - around 750-800 grams
- ⅓ cup water
- ⅓ - ½ cup rice malt syrup (you can substitute honey)
- 900 grams Greek-style thick yoghurt
- 80 grams flaked almonds
- Peel peaches by plunging into a deep saucepan of just boiled water and leaving for 10 minutes. Remove and peel - skin should come off easily.
- Cut into small pieces and place in a small saucepan with ⅓ cup water. Bring to boil and then simmer on low for 15 minutes. Leave to cool.
- In a large jug, add cooled peach mixture to Greek yoghurt and stir in rice malt syrup. Refrigerate for at least two hours or overnight.
- Pour mixture into an ice cream maker with flaked almonds and follow instructions.