Now, the last thing you probably want to do with your delicious summer stone fruit like peaches and plums is roast them. But trust me — this recipe is SO good, and roasting the fruit really brings out the flavor of the fruit. It takes a day or two to make frozen yogurt (because you have to drain the yogurt), but it’s worth the wait.
Roasted Peach and Plum Frozen Yogurt
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 1 day, 40 minutes
Yield: 2 quarts -ish
- 2 lbs Peaches, pitted & roughly sliced
- 1 lb Plums, pitted & roughly sliced
- 1/2 cup Brown sugar
- 1 cup Water
- 1 cup Sugar (increase or decrease according to the tartness of the fruit)
- Juice of 2 small limes
- 1 TBSP Vodka (optional, helps keep the frozen yogurt soft)
- 1 cup Plain yogurt
- Place yogurt in a fine mesh colander/cheesecloth over a bowl. Place in the refrigerator and let drain overnight. Discard liquidy whey (or use whey in place of buttermilk in recipes). Set yogurt aside.
- Sprinkle fruit with brown sugar and roast on a rimmed cookie sheet at 180 degree oven for 30 minutes, or until the fruit are soft and releasing their juices.
- Cool fruit, then puree in the blender. The recipe says you should get approximately 3 cups of puree. I believe I had more -- I just used 3 cups and kept the rest in the fridge for a second batch.
- Make a simple syrup of the water and sugar by placing in a saucepan and heating until sugar is dissolved in the water.
- In a bowl, combine yogurt, simple syrup, fruit puree, lime juice and vodka, whisking until well blended.
- Freeze as per the instructions on your ice cream maker. WARNING: You may have more frozen yogurt base than your maker can handle -- just refrigerate and save as another batch.