MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Gelato Di Pesche
 Categories: Desserts, Italian
      Yield: 8 servings

      1 c  Sugar
  1 1/4 lb Fully ripe peaches,
           - peeled (optional),
           - halved and pitted
    1/2 ts Lemon juice
      1 c  Whipping cream

  PUT SUGAR and 2 cups water in a heavy-bottomed saucepan. Stir over
  medium heat until sugar dissolves, then raise heat, bring syrup to a
  boil and boil 5 minutes. Transfer syrup to a bowl and let it cool
  completely. Puree peaches in a food processor or blender. Measure out
  2 cups of puree and stir in lemon juice. Add puree to cooled sugar
  syrup and chill thoroughly. Also chill cream. When ready to proceed,
  whip cream into soft peaks and fold it into fruit mixture. Transfer
  mixture to ice cream machine and freeze according to machine's
  directions.

  Makes 1 Quart
  TOM MARESCA AND DIANE DARROW - PRODIGY GUEST CHEFS COOKBOOK
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Peach Bavarian
 Categories: Low-cal, Desserts, Fruits
      Yield: 8 servings

    1/4 c  Sugar
      1 c  Peach slices, frozen   *
      2 x  Egg whites
    1/2 c  Cream, whipping
      1 x  Gelatin, unflavored, envelop
      8 oz Yougart, peach
      2 T  Sugar

  * frozen unsweetened peach slices, thawed
  
  ~---- PER SERVING: 132 cal., 3g Pro., 18g Carb., 6g fat, 41mg Chol.,
  36mg Sodium INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE
  MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small
  saucepan combine 1/4 c sugar and gelatin.  Stir in 1/2 cup cold water.
   Cook and stir over medium heat till sugar and gelatin are dissolved.
  Remove from heat.  In a blender container or food processor bowl place
  peach slices.  Cover and blend or process til peaches are nearly
  smooth. Stir peach puree into gelatin mizture.  Gradually stir
  gelatin mixture into yogurt till combined.  Chill about 40 minutes or
  till mixture is the consistency of corn syrup, stirring occasionally.
  Remove from refrigerator IN a small mixer bowl immediately beat egg
  whites till soft peaks form (tips curl over).  Gradually add 2 T
  sugar, beating till stiff peaks form (tips stand straight).  Whip
  cream till soft peaks form. WHEN the gelatin mixture is partially set
  (consistency of unbeaten egg whites), fold in the beaten egg whites
  and whipped cream. Chill about 20 minutes or till mixture mounds when
  spooned. Pile mixture into 8 dessert dishes and chill in the
  refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS

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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Peach Soup
 Categories: Desserts
      Yield: 4 servings

      5 lg Peaches, sliced
      4 c  Water
      2 tb Lemon juice
    1/4 c  Maple syrup
      1 tb Arrowroot
      1 c  White wine
    1/4 c  Orange or peach liqueur
      1 c  Whipping cream
    1/4 ts Nutmeg (opt)

  Combine peaches, water and lemon juice in a sauce pan; simmer for 15
  minutes.  Puree in blender with maple syrup and arrowroot.  Add wine
  and liqueur.  Pour in half the cream; mix thoroughly; chill for 1
  hour. Whip remaining cream and dollop on top of each serving.  Add a
  sprinkling of nutmeg if desired.

  Serves 4.

  Posted by Fred Peters.

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