There are some dishes that are are must-haves for our festive table…here are the four…
Peaches and cranberries baked until caramelised then whipped with yoghurt and honey to make a refreshing and super simple summer frozen treat!
Today’s recipe was born out of the need to use baked peaches that I made for Christmas Day and forgot to serve (along with the Panettone ice cream I slaved over). We had so much food that those desserts and the 3kgs of fresh king prawns were totally forgotten.
The prawns were devoured on Boxing Day but the peaches were still there a few days later so I decided to whip them up with a bit of Greek yoghurt to make a lovely frozen yoghurt for summer.
The peaches and cranberry sauce go all caramelised after baking and it’s a lovely contrast to the tartness of the yoghurt. I added honey for sweetening but you could use sugar or maple syrup in its place.
What you need
- Baking tray lined with baking paper
- Ice cream maker
- Freezer safe container
For the baked peaches
- 6 peaches, de-stoned & halved
- Cranberry sauce
- For the frozen yoghurt:
- 2 cups greek yoghurt
- 1/4 – 1/2 cup runny honey
- Pinch salt
To make the baked peaches: Preheat oven to 160°C. Lay your peach halves on the baking tray. Spoon into each hole a bit of cranberry sauce. Pack it in so it’s nice and full. Pop into the oven to bake for 30 minutes. Allow to fully cool.
To make the frozen yoghurt: blend the baked peaches with the rest of the ingredients. Pour into your ice cream maker and follow manufacturers instructions. I find 30-40 minutes is the perfect time for most batches.
You’ll need to keep an eye on it to make sure it doesn’t over churn. It should be a frozen creamy texture but not solid.
Transfer to a freezer-safe container and pop into the freezer to set. Leave for at least 3-5 hours but overnight is ok too.
Frozen yoghurt will keep in an airtight container in the fridge for up to three weeks.
PHOTOGRAPHY + STYLING Anisa Sabet
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