recipe comes from the web site of Deborah Mele,
Italian Food Forever.
love affair with Italian cooking began almost
30 years ago when I married into a large Italian
family, overflowing with talented cooks. Throughout
the early years of my marriage, I had the opportunity
to learn the basics of Italian cuisine, and to
perfect traditional family recipes."
is a must visit web site - if you would like to
learn more then <click
light, refreshing dessert is perfect finish after
a full meal on a hot summer day. Made simply with
sweet, ripe peaches and a little sugar syrup,
it is a healthy alternative to ice-cream. Use
only ripe peaches for the very best results. You
can leave out the raw egg white if you are worried
about using raw eggs".
cup granulated sugar
1/2 cup water
1 1/2 pound ripe peaches
2 tablespoons fresh lemon juice
1 teaspoon lightly beaten egg white
a small saucepan, heat the sugar and water until
boiling. Stir until the sugar is completely
dissolved. Cool the sugar syrup to room temperature.
and pit the peaches and cut into coarse dice.
Once you have completed cutting all of the peaches,
place them in a food processor and purée
out two cups of the smooth peach mixture, and
reserve the rest for something else.
a separate bowl, mix together the peach mixture,
syrup, and lemon juice.
until cold - for at least two hours.
into the peach mixture the lightly beaten egg
white, and place the mixture in an ice-cream
maker. Following manufacturers instructions,
process until frozen.
serve the peach ice immediately, or freeze in
an airtight container for up to 6 hours.
Italian Food Forever
Chi Mangia Bene, Mangia Italiano
(Those Who Eat Well, Eat Italian)
Deborah Mele, Italian Food Forever