This delicious summer dessert recipe was developed by Jeanie who is currently a full-time student at Tante Marie’s. After taking cooking classes throughout the Bay Area and in France, she enrolled in the Six-Month Full-Time Culinary Course, and is having a blast. Here is what she says about her recipe, “When peaches are at their summer best and jasmine is still in bloom, try this wonderful, refreshing dessert, perfect after an outdoor grill!” Although she gives the recipe here for homemade yogurt, she is quick to point out that it could be made with good quality tangy whole milk yogurt, like Pavel’s or Brown Cow.
Dissolve the sugar in the water in a saucepan over low heat, stirring from time to time. Add the peaches with the jasmine flowers and cook the peaches gently until they are soft, about 10 minutess. Remove the peaches from the sugar syrup. Peel the peaches, and lightly smash them with a potato masher. Strain the syrup and set it aside to cool.
When the sugar syrup has cooked, stir one cup of it into the yogurt. Taste, adding up to half a cup more syrup if desired. Chill the mixture. Process the mixture in an ice cream machine. Half way through the freezing process add the peaches.
Makes 1 quart.
Heat the milk to just below boiling. Cook to lukewarm (100 to 110 degrees.) Stir the yogurt into the warm milk. Transfer mixture to a bowl, cover, and let stand in a warm (95 to 100 degrees) place until thickened, 4 to 8 hours. (A good incubating place is a turned-off gas oven with a pilot light, or an electric oven with the light on. When set, chill. (To make more yogurt, simply repeat this process using some of the already made yogurt as a starter.)