But back to the frozen yogurt. I toyed with starting by making a classic vanilla yogurt, but the ripe peaches I came across quickly changed my mind. Bringing in one of my other favorite peach desserts I opted to add a touch of cinnamon and bourbon to the mix. The granola crumble on top lets me enjoy the best of both
the recipe is my own
yields about 5 cups frozen yogurt and about 3/4 cup granola
for the Frozen Yogurt
3 ripe peaches, sliced in half and pit removed
1/4 cup honey
1/4 cup sugar
1/8 tsp cinnamon
1 Tbsp Bourbon
pinch of salt
1 cup plain yogurt, NOT fat free
for the Granola Crumble
1/2 cup rolled oats
2 Tbsp pecans, chopped
3 Tbsp flour
1/4 brown sugar
4 Tbsp unsalted butter, softened
1/4 tsp salt
for the frozen yogurt
Preheat the oven to 400 degrees F.
Arrange the peach halves on a foil lined baking sheet, cut side up. Drizzle with honey.
Roast peaches for 20-25 minutes, or until peaches are tender. Allow to cool.
Once peaches are cool, transfer the fruit along with any pan juices to a blender or food processor. Process on high until puréed. Add the sugar, salt,cinnamon, bourbon and yogurt and mix on low until well combined.
Transfer the mixture to a bowl. Cover and refridgerate over night.
Using an ice cream maker, freeze the chilled base according to the manufacturer's directions. Serve immediately for a soft serve yogurt, or chill in the freezer for 2-3 hours for a firmer frozen yogurt.
for the granola crumble:
preheat oven to 350
Combine the oats, pecans, brown sugar, flour, cinnamon, nutmeg in a medium bowl. Cut the butter into the dry ingredients and using your fingers combine until the mixture resembles coarse crumbs.
Spread the mixture into an even layer on a baking sheet. Bake 15-20 minutes or until the mixture is golden brown.
Allow to cool slightly. Serve a top the frozen yogurt