|4||Large, ripe peaches (2 lb)|
|½ cup||Fresh raspberries|
|2 tablespoons||Raspberry fruit spread|
|¼ cup||Powdered nonfat dry milk|
To peel peaches, submerge in boiling water 20 seconds. Remove skin with fingers or a paring knife. Split, pit & cut flesh into ¾" cubes. Arrange single layer on baking sheet lined with waxed paper & freeze until solid. Once frozen, fruit can be used immediately or frozen for several months, wrapped airtight. Put half of frozen peaches & half of sugar in food processor fitted with metal blade.
Pulse machine on/off several times to chop fruit, then process continually until peaches are minced, then pureed. Set aside. Repeat with remaining half of peaches & sugar. Reture first half to workbowl. Add raspberries, fruit spread & dry milk. Process until very smooth, about 1-2 minutes. Can be served immediately as a soft frozen dessert or frozen. If frozen solid, let it rest about 15-30 minutes on counter so texture is more appealing & it has softened enough to scoop. If ice crystals form during freezing, let soften just to the point where it can be spooned back into workbowl & reprocessed until smooth again. File
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