3 pounds peaches,peeled and pitted
1/4cup sugar,or more,to taste
1/2 cup mascarpone,crème fraîche or yogurt

Methods:

1. Cut the peaches into very small pieces.The smaller you cut them, the faster they will freeze and the finer the final texture will be. Arrange the peach pieces in a single layer on a rimmed cookie sheet and freeze solid, about 2 hours.

2. Put the frozen peach pieces in a food processor with the sugar and grind briefly.Add the mascarpone and pulse until the mixture is smooth.

3. Empty the food processor into a small container and freeze again,20 to 30 minutes,before serving. If the ice cream freezes solid, simply process it briefly again before serving.

Raisins and rosemary are a wonderful play of sweet and savory.  This Tuscan snack was taken to the fields and eaten along with wine that had been cooling in the well for a snack break in the heat of the day.  Serve this focaccia cut into small squares with drinks or wine.

Ingredients

• 1 1/2 Tsp active dry yeast
• 2 2/3 cups warm water
• 3/4 cup whole wheat flour
• 4 1/2 cups unbleached  all-purpose flour, plus an additional 1/2 cup to 1 cup
• 3 1/2 Tsp fine sea salt
• 2 1/2 – 3 1/2 Tbs extra-virgin olive oil
• 1 Tbs coarse sea salt
• 1 Tbs sugar
• 1/2 cup raisins, soaked in hot water and drained
• 2 Tbs fresh rosemary, chopped
• Small dash of salt

In a large bowl (or the bowl of a heavy-duty mixer), dissolve the yeast in 1/3 cup of the water, along with 1 tbs of the whole wheat flour.  Let stand until bubbly, about 5 minutes.  With a wooden spoon or paddle attatchment, beat in the remaining water, remaining whole wheat flour, 4 1/2 cups all-purpose flour, and fine sea salt.  Beat by hand or at medium-low speed into a soft, sticky, elastic dough (about 5 minutes).

If making the dough by hand, turn it out onto a floured board and work in another 1/2 cup to 3/4 cup all-purpose flour, then knead it with floured hands until soft, sticky, and elastic.  If using a mixer, switch to the dough hook.  Knead 10 minutes, adding 1/2 cup to 3/4 cup all-purpose flour so that the dough cleans the sides if the bowl, but about a third of it puddles on the bottom.

Knead in a few more tablespoons of flour to reduce stickiness.  It should be soft and slightly sticky.  Place in a large, oiled bowl.  Cover with plastic wrap and refridgerate overnight (8 – 12 hours – It will not rise; don’t worry).

Turn the dough out onto a lightly floured surface and knead a few times.  Set it back in the bowl and let it rise at room temperature about 4 hours, or until tripled in size.

Knead the dough down with floured hands (it will be soft and sticky).  Oil an 18 by 13-inch sheet pan or 3 9-inch square cake pans.  Stretch down to fill the sheet pan, or divide into 3 pieces and spread in cake pans.  It should be about 1/2 inch thick.  Cover with towel and let rise at room temperature about 1 1/2 to 1 3/4 hours, or until doubled in bulk.

During this last rise, preheat the oven to 400ºF.  Poke the dough with your fingers and spread with 1 1/2 Tbs extra-virgin olive oil.  Sprinkle with sugar, dash of salt, raisins, and rosemary.  With a sharp knife, cut into 3-inch squares in pan.

Bake 40 mnutes, or until the dough is a rich golden brown.  With oven mitts and a spatula, slip the focaccia out of pan directly onto the oven rack and bake another 5 minutes, or until hollow-sounding when tapped on its underside.  Serve warm or at room temperature.

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1 can (1 pound, 13 ounces) whole unpeeled apricots)
1/4 cup Amaretto Di Serano
Slivered toasted almonds
Sweetened whipped cream

Directions:

Pour syrup from apricots into saucepan. Bring to a boil. Then simmer for about 15 to 20 minutes or until syrup is reduced and becomes thick. Add Amaretto Di Serano and blend. Pour over apricots in glass jar or glass bowl. Cover and refrigerate for several hours before serving. To serve, sprinkle with almonds and dollop of whipped cream.

8 Ripe green or black figs
About 1 cup of mascarpone cheese, at room temperature
about 1/4 cup honey

Methods:

Cut the figs in half or in quarters if large.Place 1/4 cup of the mascarpone on each four plates.Surround the mascarpone with the figs.Drizzle with honey.Serve immediately.

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• Italian desert recipes

500g sugar
150g plain white flour
300g pine nuts
20 circles of rice paper about 5cm in diameter

Methods:

Heat the sugar with half a glass of water in a saucepan.

Dissolve the sugar completely over a low heat and cook until the mixture thickens. Take care not to let the sugar burn.

Remove from the heat and add the shelled pine nuts stirring briskly all the time. Place the circles of rice paper on your working surface and spread even quantities of the mixture on top of each piece. Leave until completely cool before serving. Instead of individual biscuits you could make one large round using a single, circular piece of rice paper.Spread all the mixture on top and cut into small pieces.

2 cups water
3/4 cup sugar
1/2 cup freshly squeezed lemon juice

Methods:

1. Combine water and sugar in a small sauce pan over low heat and stir until sugar is dissolved.
2. Add lemon and stir until mixed well. Let sit until it cools to room temperature.
3. Transfer mixture to a tupper ware container and refrigerate for at least 4 hours or overnight.
4. Remove mixture from refrigerator and process in ice cream maker following manufacturer’s instructions until granita is slushy with little chunks of soft ice, 20-30 minutes. Serve immediately.

4 tbs Instant espresso powder
4 c Yolks
1 c Whipping cream
1 c Milk; at room temperature

Methods:

Beat sugar and egg yolks together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and freeze according to machine’s directions. Makes 1 Quart

25g dried yeast
200g milk
100g sugar
Salt
500g plain white flour
One lemon
2 teaspoons vanilla flavoring
80g butter
Extra-virgin olive oil
Salt

Methods:

Put the dried yeast, warmed milk, half of the sugar and a pinch of salt into a bowl and mix together carefully with a wooden spoon. Transfer to a baking bowl and add the sifted flour; grated rind of half the lemon, vanilla and the melted butter.

Work the dough well until smooth and elastic. Cover and leave to rise in a warm place for two hours.

Roll the dough out to a thickness of about one centimetre; use a glass to cut out rounds about five centimeters in diameter. Gather up the remaining pieces, roll out and cut more rounds until you have used up all the dough. Cover with a cloth and leave to rise a further hour. Fry in plenty of hot oil, turning until golden on both sides. Remove the dough nuts one by one, drain on kitchen paper and sprinkle with the sugar.

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• italian dessert recipes

* 2 cups all purpose flour
* 1/2 teaspoon baking powder
* 1/4 teaspoon of salt (sea salt gives more flavor)
* 3/4 cup sugar
* 1 stick unsalted butter (no margarine)
* 2 eggs (jumbo)
* 1 teaspoon ground anise seed or 1-3 tablespoons of anise
* 1 cup semisweet chocolate

Preparation

Line a heavy large baking sheet with parchment paper. Whisk flour, baking powder and salt in a medium bowl to blend. Using an electric mixer beat the sugar and butter in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until it is blended all together. Add the ground anise seed or anise (depending on how much you like liquor you can add more) and mix well. Stir in the chocolate chips.

Form the dough into a 16 inch long, 3 inch wide log. Move the log to the prepared baking sheet. Bake until lightly gold for about 30 minutes at 350 degrees. Cool about a half hour.

Place the log on the cutting board. Using a knife, cut the log on a diagonal into 1/2 to 3/4 inch thick slices. Arrange the cookies cut side down on the baking sheet. Bake the cookies until golden, about 15 minutes at 350 degrees. Move cookies to cool completely. Makes approximately 2 dozen.

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1 quart vanilla ice cream, softened
1-1/4 cups amaretto di saronna liqueur
1/3 cup chopped almonds, toasted
whipped cream

Instructions:

Set the ice cream at room temperature for 30 minutes or until soft enough to stir. Blend in 1/2 cup amaretto and the chopped almonds. Refreeze for 24 hours. When ready to serve, scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with whipped cream. We make our ice cream from scratch; if you have an ice cream machine, we suggest you use it. Otherwise, buy the best ice cream you can find for this dessert. The quantity of chopped almonds may be altered to suit individual preference.

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