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Peach Apricot Sauce
1 C. dried chopped apricots
1 1/2 C. water
1 C. sugar
1 C. fresh peaches diced
Place the apricots in a bowl. Heat 1/2 C. the water to almost boiling.
Pour over apricots. Let soak for 30 minutes.
Place the mixture in a blender and mix to a smooth puree.
Place remaining water and sugar in a saucepan. Bring to a boil and cook
until thick and syrupy, about 5 minutes. Add the apricot puree and
remove form heat. Stir in fresh peaches just before serving.
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Fresh Peach Ice Cream
3 C. peach pulp and juice
juice from 1 large or 2 small oranges
juice from 3 lemons
3 C. sugar
1 t. vanilla
1 quart milk
1 pint heavy cream
Mix together peach pulp, juices, sugar and vanilla. Let set for 1 hour. Stir
several times to helps dissolve the sugar.
Mix with the milk, vanilla and cream. Refrigerate for 1 hour before freezing.
Freeze ice cream according to manufacturer's instructions.
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