GELATO DI PESCA

　　This recipe was sensational when we made it with ripe, flavorful peaches. If your peaches aren't great, try something similar, like nectarines.

　　

Ingredients

Makes about 1 quart

　　1 cup minus 1 tablespoon superfine granulated sugar

　　1/2 cup plus 1 tablespoon bottled or filtered still water (not distilled)

　　1 1/2 pounds peaches

　　2 tablespoons fresh lemon juice

　　1 teaspoon lightly beaten egg white*

　　If egg safety is a problem in your area, substitute powdered egg whites reconstituted by following package instructions.

　　

Step 1

In a small heavy saucepan heat sugar and water, stirring until sugar is dissolved. Cool syrup. Peel and pit peaches and in a food processor purée until smooth. Transfer 2 cups purée to a bowl, reserving remainder for another use, and stir in syrup and lemon juice. Chill peach mixture until cold and up to 1 day.

　　

Step 2

Stir in egg white and freeze in an ice-cream maker. Serve gelato immediately or transfer to an airtight container and put in freezer to harden no more than 3 hours.