Roast for flavour, not dryness
Roasting softens the fruit and brings out a cooked peach flavour. The wedges should become tender rather than leathery or deeply browned. Keep their juices because they contain part of the measured sugar and fruit flavour.
Peach skins can stay on if they are pleasant and the blender handles them well. For a very smooth finish, peel before roasting or sieve the cooled fruit purée. Use the prepared fruit weight after removing stones.
Yoghurt freezes firmly
Frozen yoghurt made at home can be harder than a shop-bought soft-serve version. Thick yoghurt reduces excess water, while sugar helps the texture remain more manageable. Removing most of the sugar changes the freezing behaviour.
The second processing stage reduces large ice crystals. It is not permission to put a solid frozen slab into an unsuitable blender. Work with small partly frozen pieces, allowing them to soften if necessary.
Plan before serving
Allow a brief softening period before scooping, checking rather than leaving the container out for a long fixed time. Shallow storage makes this easier.
The total time includes roasting, cooling and freezing, but freezer conditions vary. If making this for an occasion, prepare it the day before rather than expecting an exact serving time from the minimum schedule.
What you'll need
- 500 g ripe peaches, stones removed
- 350 g thick Greek-style yoghurt
- 90 g caster sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract, optional
Let's make it
- Heat the oven to 180°C conventional or 160°C fan. Cut peaches into wedges and place in a small baking dish with 30 g of the sugar.
- Roast for 20–25 minutes until tender, turning once. Cool promptly, then refrigerate within 2 hours at 5°C or below until cold.
- Blend cold peaches and their juices with yoghurt, remaining 60 g sugar, lemon juice and optional vanilla until smooth.
- Transfer to a shallow freezer-safe container. Cover and freeze for about 3 hours, stirring and scraping once or twice as the edges firm.
- Break the partly frozen mixture into small pieces and process briefly in equipment rated for frozen ingredients. Return to the container and freeze another 3 hours until firm.
Make it your own
Nectarines can replace peaches by prepared weight.
Full-fat plain yoghurt gives a different, generally icier finish than thick strained yoghurt.
Keeping it fresh
Store covered in the freezer and use within two weeks for best texture. Do not return melted portions to the batch.
Keep yoghurt refrigerated until used and follow its use-by date.
Allergen notes
Contains milk. Check yoghurt and vanilla labels for any additional allergens.
