Prep Time: 1 hour, 45 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 5 minutes
- 2 1/4 pounds (1 k) ripe peaches, blanched, peeled, pitted and quartered
- 1 cup (250 ml) whole milk
- 1 cup (250 ml) heavy cream
- 1/2 pound (200 g) brown sugar
- Another peach or two, cut into thin wedges
Unlike some other cremolata recipes this calls for both milk and cream, which will make it richer than it might otherwise have been; this is possibly an example of a chef's decision to enrich a simpler traditional recipe. It will in any case be quite tasty, and one could also use other ripe fruit instead, for example apricots or flavorful pears.
Bring the milk to a boil in a pot, turn off the burner, add the sugar, and, stir gently until the sugar has completely dissolved.
Blend the quartered peaches. When the milk has cooled, stir in the pureed fruit. Beat the cream to moderately soft peaks and fold it onto the fruit-and-milk mixture, then turn the mixture into a pudding mold that's large enough to hold it all. Chill the cremolata in the freezer for several hours, stirring it about every now and again to keep it from freezing into a solid block of ice, then unmold it onto a serving platter and serve it with the peach slices.
Yield: 6-8 servings peach cremolata.