Fresh Peach Cremolata

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Ingredients

1. 1/2 c sugar
2. 2 lb fresh ripe peaches
3. 1 T Grand Marnier liqueur, optional
4. seeds scraped from 1/2 vanilla bean

Instructions

1. Place the sugar and 1 1/2 cups water in a small saucepan and simmer until the sugar dissolves. Set aside.
2. Fill a large saucepan with water and bring it to a boil.
3. Add the peaches and cook for between 15 seconds and 3 minutes, just until the skins peel off easily. (Ripe peaches will be ready sooner.)
4. Transfer the peaches to a bowl of cool water, peel and cut in wedges into the bowl of a food processor fitted with the steel blade, discarding the pits.
5. Puree the peaches completely and pour into a 9-by-13-inch baking dish.
6. Whisk the sugar syrup, Grand Marnier, if using, and vanilla seeds into the peach puree.
7. Place the dish uncovered on a level shelf in the freezer for 30 minutes to 1 hour, until it begins to crystallize around the edges.
8. Scrape the entire mixture, including the edges, with the tines of a fork and freeze for another 30 minutes. #Continue freezing and scraping every 30 minutes, until the mixture is soft-frozen.
9. It should take 2 to 3 hours to freeze and will be good to serve for up to 4 hours afterward
10. If the mixture gets too frozen, allow it to sit at room temperature for 30 minutes, and scrape it again with a dinner fork.
11. Serve frozen in glasses.

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