ROASTED PEACH & PLUM FRO YO…Stone fruit again!

“I had always thought that once you grew up you could do anything you wanted; stay up all night or eat ice-cream straight out of the container.”
Bill Bryson

I think this might just be the last batch of peaches now, & sadly so, though I still don’t want to say goodbye to this beautiful fruit. The first batch of the season went into these Peach & Mixed Fruit Crisps that I made here inspired by Judy’s @ No Fear Entertaining. That just set me up for a wonderful peach season that I haven’t been able to get enough of. With this versatile fruit, I’ve made peach-rosemary jam, galettes, birthday cakes, peasant cakes, more crisps, & ice-cream too. Am thrilled than my Roasted Peach & Plum Low Fat Eggless Ice-Cream entry was chosen one of the winners at the Ice-Cream Social, an exciting ice-cream event run by 3 great bloggers – Tracey @ Tangled Noodle, Scott @ ScottySnacks, and Jennifer @ Savorthethyme. The joy of stone fruits is untold but summer is hand in hand with them. Just doesn’t seem to go away, Mr El Nino is still being meddlesome & the rain continues to play peek a boo with us. More boo, less peek!! But it’s been the same story across the globe this year, with more & more of the planet meeting drought standards. In the midst of this summer madness, what better can I think of. Ice creams, sorbets, fro yo’s…they all seem the perfect answer. Aaah, the sweet smells of roasting fruit that waft through home on days like this. Roasting stone fruit brings out a certain a honey like sweetness in the fruit, & in my opinion enhances the flavour beautifully. To add to flavour, I like to add a dash of almond essence to the puree sometimes. Stone fruits like peaches, plums, cherries, nectarines pair well with almond. Maybe it has something to do with the kernel within the stone.

This time around I was set to make a sorbet. Nom nom nom nom nom!! The sweet aromas of peaches & plums roasting in the oven can certainly make you forget summer! The colours, the pure joy, the anticipation…all for frozen dessert can make life worthwhile after all. All set, I made a sorbet, (working till the last but one ingredient) & froze it. Churned dutifully, every hour, elbow grease working well. Then of course the mind & heart parted ways… & happens far too often these days! I had a cup of hung yogurt that was just there because I had made an extra batch of yogurt. I had drained the whey to make a dip or something, but before I knew it, I was whisking the yogurt through my precious half frozen sorbet. YAY, the dreams of frozen yogurt made me happy!! If you want to make fro yo, please add the yogurt before the process begins or you might get a few white globules that freeze the minute the yogurt hits the sorbet under construction. Mine did because I added the yogurt almost hours later, though it made no difference to the taste. The fro yo tasted fab & I was really glad I added the hung yogurt it because it turned the roasted fruit into a delicious low cal treat, ensuring a protein fix … and also substantially increasing the number of servings. I oven dehydrated a few slices of peaches & plums, at low temperatures, to top the fro yo with, since the daughter loves dehydrated peach slices. Makes an effective garnish. I love the burst & contrast of colour. A chopping of pistachios seemed to complete it!! Ingredients: