This recipe came from my good friend and the ACF Chef’s Association of Arizona Chef of the Year for 2008.  Chef Stan Reinhold.  I love this recipe and it’s a great idea here in the southwest with our warm temps and all those perfectly ripe peaches still in season!

INGREDIENTS

  • 1 pound peaches diced and pureed
  • 6 oz. peach yogurt
  • 1 oz. grand marnier
  • 4 oz. confectionary sugar
  • ¾ t. pure almond extract
  • A touch of ground nutmeg, allspice and cinnamon
  • 1 oz. buttermilk
  • 2 t. lemon juice

Place all ingredients into blender and blend thoroughly.  Place in the frig for at least an hour.  Give it another good stir and pour into bowls.

Serve chilled with some diced peaches for garnish.