Peach & Honey Frozen Yogurt

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Have I been negligent towards my blog of late? Perhaps.

Rest assured, it is never my intention to leave you white-knuckle-grasping the edges of your seats…

But it has been a busy week.

And I have uber-wonderful news! You are presently reading the, bordering-on-unfocused, ramblings of my city’s newest Special Education teacher. Shazam.

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With my teaching permit safely in my clammy little hand, and in the midst of a year of horrifyingly-declining teaching posts, I never lost hope that the heavens would open up and a job in my dream field would magically bestow itself upon me.

Yes, that’s right. Not only did I expect to have a job offered to me, but I genuinely believed that it’d be with a special ed class. Realistically, my enthusiasm should have been sobered by the fact that already-tenured teachers were being displaced due to work shortages resultant from declining enrollment, but it wasn’t.

A mere few days into the start of the school year, the stars aligned and ba-da-boom! Success.

So, all this to say, I have been having some long, tiring, days since starting.

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And poor ‘ol bloggy-poo has been standing like a meek little wallflower, waiting for me to escort it onto the dance floor for a beautiful wee waltz.

I am pleased to report that the little guy is not one to hold grudges. I hope that I can say the same about you, my dear readers!

Thank you for your patience.

For your troubles, have some, omg-its-totally-beyond-delish, peach fro-yo. It is, afterall, a week to celebrate!

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Peach & Honey Frozen Yogurt

Adapted from Technicolor Kitchen

Ingredients
5 large peaches
1/2 cup water
1/2 cup honey
1 cup plain yogurt (I opted for homemade)
a few drops of freshly squeezed lime juice

Directions
1. Peel the peaches: cut an X at the bottom of each peach and lower them in a pot of boiling water for about 20 seconds. Using a slotted spoon, transfer the peaches to a colander and refresh with cold water – the peels will slip right off.

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2. Slice the peaches in half, remove the pits and cut into chunks.

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3. Cook them with the water in a medium, nonreactive saucepan over medium heat, partially covered, stirring occasionally, until soft and cooked thought, about 10 minutes. Remove from the heat, stir in the honey, then chill in the refrigerator.

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4. Purée the peach mixture in a food processor or blender with the yogurt until almost smooth but still slightly chunky. Mix in the lime juice.
5. Freeze the mixture in your ice cream maker according to the manufacturer’s instructions.

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