Dessert’s looking very peachy over summer. Catch ’em while you can!
4 large ripe peaches
80 ml honey
1 kg low-fat Greek-style plain yoghurt
1 tsp vanilla extract
½ tsp ground cinnamon
- Cut a small cross in the base of each peach and put in a large heatproof bowl. Pour over boiling water, to cover. Set aside for 5 minutes. Drain peaches and peel skin. Cut each peach in half and remove and discard stones.
- Put peaches, honey, yoghurt, vanilla extract and cinnamon in a food processor and process until combined. Pour mixture through a fine sieve into a large, shallow freezer-proof dish. Cover with plastic wrap and refrigerate for 6-8 hours or until frozen.
- Remove peach mixture from freezer and stand for 15 minutes, to soften slightly. Using a fork, break mixture into pieces. Return to food processor and process until smooth. Return mixture to dish and smooth the surface. Refreeze for 4-6 hours or until frozen. (Alternatively, refrigerate the unfrozen mixture for 2 hours, then process in an ice-cream machine).
- Remove mixture from freezer and stand for 15 minutes before serving, to soften slightly. Scoop into chilled bowls and serve.