Hot summer days are perfect for making homemade peach gelato! Especially now, when peaches are in season. Years ago in Chicago I learned the peach gelato recipe I am about to share with you from one of the health magazines. I used to make it a lot with all types of fruit. Yesterday I saw these gorgeous peaches at our local farmers market. I couldn’t help making this healthy and easy desert and since last night I just can’t stop eating.
You can make it with all types of fruit but sweeter, juicer fruits will give you better results. You can also experiment with the amount of sugar and mascarpone, substitute sugar for maple or agave syrup, mix mascarpone with yogurt, or totally replace mascarpone with yogurt (Greek yogurt is especially good).
So here is a recipe for approximately 6 servings:
About 4 to 6 large peaches, skin peeled
200 gram (about 1 cup) of mascarpone
2 to 3 tablespoons of sugar
mint leaves for decoration
Peel the peaches and slice them into small chunks, lay out on a tray and put in a freezer for a few hours. If you use frozen fruit, you can obviously eliminate this step.
Mix everything in a blender or food processor, put in serving dishes, and put back in your freezer for about 10 minutes to remove the slushiness from blending. Serve with a mint leaf and slices of fresh fruit. Can remain flavorful in your freezer for up to one week in a freezer-suitable container. Enjoy!