It's just three ingredients -peaches, sugar and mascarpone- and a few easy steps.
Here's pics of Alex showing you how we did it:
We used both white and yellow peaches and peeled most but tried leaving the skin on a few -since most of the vitamins are found there- it not only looked pretty with the flecks throughout, it tasted great too. It is creamy like a fine gelato with the peach bits providing just the right texture.
As indicated in the recipe, once you freeze it for a length of time it may become quite hard but you can just pulse it a couple of times in your food processor to return it to its original creamy consistency.
The recipe is by the Sicilian chef, Ciccio Sultano from the book "How to Pick a Peach" by Russ Parsons. The book (not just about peaches) contains 100 recipes and tips on selecting, storing and cooking fruits and vegetables. You can read the full article in our magazine: "PEACHES - A Summertime Favorite" and order the book by clicking on the links found there or go straight to shop here: