Last week on the blog’s Facebook page I mentioned that I was looking at the last of my peaches from the farmer’s market. All summer long I happily bought a quart of peaches at the farmer’s market once or twice a week. Then, about three weeks ago the boys from the farm told me it was their last day at the market. Why? The peaches were all harvested and I was looking at the last batch. My sadness was mitigated only by dragging home three quarts of ever so slightly under-ripe peaches. Their slightly under-ripe status meant they lasted a while in the fruit bowl and by last weekend there were only a handful left.
Trying to avoid just another batch of of ice-cream (I made more than enough this summer!) I started musing on the subject of frozen yogurt. I remember that as a child there was a restaurant my mom took me to periodically where each time I would order the same thing: vanilla frozen yogurt with strawberries. Now, my mom was not one to let me eat ice-cream for lunch so, at least in retrospect, I assume there was more to this dish in the nutritional department than was present in today’s frozen yogurt.
To further support this interpretation of history on my part I remember it tasting, well, different from the frozen yogurts I’ve had in more recent years. It seems “froyo” purveyors try to make it just a low-fat alternative to ice-cream: sweet and decadent. Where as I remember it having a tang and a sharpness that was distinctly, well, yogurty not just sweet and creamy. Maybe I’m crazy, but I stand by it.
So with this recipe I am going straight for the loud, unabashed, proud taste declaration of yogurty tang. It looks like ice-cream, but doesn’t taste like ice-cream. It is, if I may say, more sophisticated than ice-cream. It’s yogurt, with fresh peaches, and it’s frozen. And it’s goooooood.
At the making of this dessert there are still peaches left on my counter… what to do… what to do… to be continued…