Tuesday, September 25, 2012
I'm having a love affair with my ice cream maker lately. Don't get me wrong, I always love it, but in the past week, I have made four different kinds of frozen yogurt and sorbet and there is one more ice cream flavor on my list. Most of these frozen treats were made out of necessity (of course) since we often buy much more fruit than we can reasonably eat at the farmer's market. I can't help it. The berries and stone fruit look so delicious and I can't help feeling like they might be gone at any moment (except that they are there the next week). Fruit starts to get over ripe and out comes the ice cream maker!
This frozen yogurt is a result of a massive number of peaches and plums that were sitting on the counter waiting a bit too long to be eaten. I did a bunch of googling and was inspired by a Roasted Peach and Plum frozen yogurt that I found. However, it had a bunch of steps, so I just used it as a jumping off point. This frozen yogurt was so, so delicious. Roasting the fruit really brought out the flavor and the sweetness of the fruit was offset by the tang of the Greek yogurt. If you have some peaches and plum sitting around, make this! Even if they are not the greatest farmer's market fruit, the roasting should make them taste delicious.
Roasted Peach Plum Frozen Yogurt
Sliced peaches and plums, enough to cover the bottom of a 9x13 pan
1/2 cup brown sugar
3/4 cup of sugar (adjusted for the sweetness of the fruit)
1 cup Greek Yogurt
Put the sliced peaches and plums in a pan, cover with brown sugar and roast at 180 degrees for 30-40 minutes, until soft.
Cool the fruit to room temperature. Put the fruit, sugar and yogurt in a blender and blend until smooth.
Chill in the fridge and then freeze in your ice cream maker.
Wednesday, September 12, 2012
So, there has been quite a lot going on here. In July, we welcomed our second son, who decided to arrive 4 weeks early. Life with a toddler and a new born is quite hectic, leaving little time for baking. In addition, our wonderful friends and family have been feeding us practically every night and I haven't been in the kitchen in weeks. I think it will be a little more time before I go back to baking, but I thought I would share this tart with you before summer fruit is completely done.
I made this tart in back in June. It is a great combination of slightly sweet tart shell, creamy pastry cream and sweet/tart berries and fruit. One of the great things about this tart is that you can pretty much use any fruit you want. I chose peaches, strawberries and raspberries since I love that combination and this tart was enjoyed by all. I made the glaze with strawberry jam (homemade, recipe to come).
This is a Dorie Greenspan special -- the Classic Berry Tart. You can find the recipe in Baking from My Home to Yours or here.