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4
first-course or dessert servingsEasy
Published 1998
If the peaches are really ripe, the skin can be peeled off using a sharp paring knife. If they are slightly less ripe, cut a small cross in the bottom of each peach, blanch them in boiling water for 20 seconds, remove with a slotted spoon, and plunge into a bowl of ice water. The skins will slip right off.
Peel and pit the peaches, rubbing them with
Scrape the peach purée into a medium bowl. Stir in the remaining ingredients. Refrigerate until cold.
Pour into bowls and top each serving