Here is a 100-mile dessert recipe using fresh peaches and blueberries that are in season right now. It's an Italian dessert, a frozen mousse, somewhere between rich creamy icecream and light fruity sorbet. It's a low-stress dessert as it can be made ahead of time and left in the freezer until you are ready to serve it. The recipe comes from the LCBO summer "food & drink" issue, and I've adapted it to be 100-mile (so no tropical coconut, mangoes or sugar as they suggest!)...here's the locavore version:
Peach & Blueberry Semifreddo
4-5 ripe peaches (about 2 lbs/1 kg) chopped
1/3 cup honey
4 large egg yolks
1 cup organic local whipping cream
1 cup blueberries
1) Oil a 1.25 litre loaf pan and line with smooth layer of plastic wrap.
2) Place peaches in blender and puree until smooth. Set aside.
3) Place 1 inch of water in bottom of double boiler or large pot, and bring to a simmer.
4) Combine honey and egg yolks in the top section oft he double boiler or a metal mixing bowl. Place over simmering water.
5) Using an electric mixer on medium speed, beat honey and eggs until very thick and pale yellow, doubled in volume and hot but not boiling.
6) Remove egg mixture from heat, add pureed peaches and beat for 1 minute longer or until well combined and cool.
7) Place whiping cream in another mixing bowl and beat to soft peaks. Fold whipped cream into peach mixture. Then fold in blueberries.
8) Spoon peach mixture into loaf pan. Cover with plastic wrap and freeze for at least 4 hours or up to 3 days ahead of serving.
9) When ready to serve, dip base of pan into warm water to help loosen the semifreddo from the pan. Remove top layer of plastic wrap and pull on the plastic lining the sides of the pan to loosen. Invert semifreddo onto a serving plate and peel off any remaining plastic. Use a knife warmed in hot water to cut semifreddo into slices for serving.
10) Serve with a side of a small amount of berries or fruit salad.
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