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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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GELATO DI PESCA This recipe was sensational when we made it with ripe, flavorful peaches. If your peaches aren't great, try something similar, like nectarines. Ingredients:
1 cup minus 1 tablespoon superfine granulated sugar |
1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled) |
1 1/2 pounds peaches |
2 tablespoons fresh lemon juice |
1 teaspoon lightly beaten egg white |
Directions:
1. In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.
2. Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.
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